Cut the chicken thigh meat into bite-sized pieces, the onion into 2cm wedges, and the potatoes in half (cut the potatoes larger than the chicken).
Put vegetable oil and yellow curry paste in a pan and fry over low heat. Once fragrant, gradually add 240ml of coconut milk in 3 batches and stir.
Bring it to a boil, add the chicken and fry. Once the color of the chicken changes, add the potatoes, onions and boiled eggs.
Bring to a boil, add 160ml of coconut milk and 350ml of water and simmer over medium-low heat (add a little water if the curry becomes too thick).
When the chicken and potatoes are tender, season the curry with the fish sauce and sugar. Add salt to taste.
Transfer to a serving dish and top with basil. Enjoy it with rice!
Story Behind this Recipe
Yellow curry is the third most popular Thai dish in my family (after green curry and massaman curry). Since the ingredients are available year-round, enjoy it in any season. Adding boiled eggs is our style. When making a large quantity, don't increase the amount of nam pla Thai fish sauce, but use salt to taste.
This is a basic Thai curry recipe. it's important to thoroughly blend the curry paste and coconut milk in Step 2. Adding the chicken makes its taste even better. If the coconut milk is separated, shake well, and use any solid bits in Step 2.