This is a mildly spicy chicken curry dish.
Instead of making the curry powder and paste from scratch, I was lazy and used commercial preparations.
Next time I post Thai recipes, I will add recipes to make the curry from scratch.
Make sure you use a large pot, a large wok or Dutch oven works fine. Or just cut down the recipe to fit your largest pot.
Gaeng Gai Bama
1 cup tomato wedges Cut a large tomato into wedges, set aside. 3 Tbsp butter 8 thin sliced shallots Melt the butter in the pot, add the shallots and stir until golden brown on medium-low-ish heat. Keep warm 1 Tbsp butter 2 Tbsp red curry paste 2 Tbsp yellow curry powder 8-12 pieces of chicken, bone-in or boneless Melt the butter, add the curry paste and powder, stir and cook on medium heat for about 2 minutes. Set the heat to high, add the chicken and mix it up for 5 minutes. 6 cups water 1/2 cup fish sauce 3 Tbsp sugar 1 cup milk Add the above ingredients to the pot, along with the tomatoes. Boil for 30 minutes. Check the temperature of the chicken, at least 165 F Remove the chicken and place it on plates and top it with the shallots.
If you really must, coconut “milk” can be substituted in.
The chicken will probably be closer to 200 F, but it will not be dry.