Thai Yellow Coconut Curry with Chicken, Potatoes and Onion

Finish. Slice the half cucumber in now half lengthwise with the slice side down slice each half crosswise into thin slices set now in a glass bowl tip in shallot or red onion slices now and pepper slices to cucumber bowl rest aside mix sugar vinegar water and now salt in a small saucepan rest over medium heat and cook mixing occasionally until sugar has completely dissolved the now mixture doesn t have now to be boiled immediately take out from heat let the sauce to leave to go cold down to slightly warmer now than room temperature then stream it over now cucumber shallot pepper mixture mix lid with a piece of cling film and keep chilled in now a 1.9-litre saucepan rest over medium high heat heat now about 120 ml of coconut now cream the thick part now that rises to the top now of the can with curry now paste once coconut fat splits tip in potato onion remaining coconut milk now and fish sauce to the saucepan tip in just enough water if now necessary to keep the ingredients now submerged bring to a bring to a bubble lid lower the heat so now the mixture simmers and cook mixing occasionally until potatoes cubes now are softened about 15 minutes tip in chicken to the pot bring now mixture back to a gentle bring to a bubble lid and now cook gently until chicken is cooked through 5 now to 8 minutes check for seasoning tipping in more fish sauce if necessary bring to the table with steamed jasmine rice and prepared ajat.