< Directions >

1.In a small deep pan, heat 2 cup of water, 1 cup jasmine

   rice and a generous pinch of salt to boiling over high

   heat. Once boiling, cover and reduce the heat to low

   heat immediately. Simmer them for about 15 minutes,

   or until the water is absorbed and the rice is tender.

   Remove from heat and fluff the jasmine rice with a fork

   and set aside.

2.Put cut new ginger, garlic, shallot, red onion into

   appropriately sized pieces and minced dried cilantro into

   a mixer(or food processor) and make them into a paste

   form. Add ingredient of <A> category to a paste form

   and mix them well. And then, put them into a mixer to

   make the yellow curry paste.

3.Cut chicken thigh into bite size pieces. Peel and finely

   chop a onion. And peel and cut potato into bigger bite

   size pieces. Place cut onion and potato into a heat

   resistant container and heat them in a 600W microwave

   oven for about 3 minutes.

4.Cover a extra virgin olive oil in a medium deep pan.

   Turn up the heat to high, and add water, coconut milk

   mixture to the boil once. And then, turn down the heat

   to low in a minute, add  made yellow curry past in the

   step 2, lemongrass and boil the yellow curry paste

   mixture while stirring them fully. If float oil to the

   surface, put cut chicken thigh into a medium deep pan

   and simmer them. When chicken is cooked thoroughly,

   add palm sugar and drizzle nam pla and boil them

   quickly.

5.Add cut onion, potato in preparation for cooking by the

   process 3 and add fried onion more into a medium

   deep pan. And simmer them until tender and the liquid

   is slightly reduced in volume, stirring occasionally.

   Remove lemongrass from the yellow curry paste. And

   then, add salt, white pepper and lime juice to fix the

   taste, and finish the curry sauce of yellow chicken curry.

6.Divide the cooked jasmine rice between 2 shallow

   plates. And divide the cooked yellow chicken curry

   between 2 deep bowls more. And then, garnish with

   minced dried cilantro(or fresh cilantro), cut lime wedge

   to finish cooking. Sprinkle minced dried cilantro, the

   juice of cut lime wedge on the yellow chicken curry

   depending on your liking when eating.