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Thai Yellow Curry Chicken, 'Gaeng Karee Gai' Buy ingredients for this recipe! The flavor of yellow curry paste is not much different than red or green, however we've recently discovered how much we like yellow curry. Yellow curry makes vegetables taste great in our opinion, and we've been eating more vegetables and less meat these days. Here is a basic Thai yellow curry with chicken and potato. It's also good with bell pepper, butternut squash, or any seasonal vegetable of your choice. Serve a generous portion and watch it disappear. Ingredients1 lb chicken, boneless and skinless, cut into bite-sized cubes MethodBoil the potato cubes in for about 5 minutes, drain and set aside. Pour 1 cup coconut milk into a soup pot. Over medium, heat the coconut milk until you see it boil, then add curry paste. Stir until fragrant. Season it by adding the palm sugar, fish sauce, and salt. Taste it and adjust flavors as you like. Add more chile paste to increase the spice level. Add chicken, cook, then add potato. Add the remaining coconut milk, and continue to cook for another few minutes. Remove from heat and serve with jasmine rice. Email This RecipeSend this recipe to yourself or a friend. Commentssteve
August 19th, 2008
1:09 PM Now that\'s what I call comfort food!
David Lopez
August 19th, 2008
5:04 PM I love to make this but I put Thai Read Chilie Paste which gives it some more flavor. I was stationed in U-Tapao Thailand 73 to 76 and married a Thai national for ten years. So I know how to make a some Thai dishes... Aloy mach
Anonymous
August 19th, 2008
6:44 PM it is so great from this web site to give this kind of recepies for free! I love thai food so much n spend a lot of money on thai restaurants! But now litle by litle I am learning how to cook it!
Andy Taylor
September 1st, 2008
11:44 PM This recipe is drop dead delicious!!! I made it tonight and my wife and I just devoured it. When she wasn't looking I even licked the bowl! This recipe is simple and easy to make and the results are just fantastic. Make sure you use high quality coconut milk and, most importantly, a top grade yellow curry paste. I used importfood.com's yellow curry paste, it's the Kang Curry and its taste if far better than any yellow curry paste I have ever had! It costs a bit more since it is the highest in quality but man it is worth every penny. If you are a curry and chicken fan make this dish. I won't be surprised if you lick the bowl. It's that good! Thanks again to importfood.com for another mouth watering Thai recipe. What a treat... Andy Corning, NY
JNC
September 16th, 2008
3:45 PM It was a little salty...I would omit the salt next time. But otherwise, it was very good!
Dale Massey
October 5th, 2008
2:44 PM We should make this....very easy.
rose
November 25th, 2008
4:08 PM This recipe is awesome and so easy-who knew thai was easy as well as unbelievably delicious?! Like they say, adding any veggies to this makes it that much better-I like to add chard and red bell at the end to give it some extra yummy flavour.
Miss R.
January 11th, 2009
1:08 AM My Favorite Thai soup!
Anonymous
February 25th, 2009
3:07 PM I wish the screen had a scratch and taste section! LOOKS YUMMY, CANT WAINT TO MAKE IT TONIGHT!!!!! :) :)
Joe
March 1st, 2009
7:14 PM The Hand Brand curry is great. This dish tastes just it would in a restaurant, actually better - because it's right from the stove to my plate, and I can use a better quality chicken breast than I would get in a restaurant. My only recommendation is to cook the potatoes a little bit longer than indicated in the recipe. The first time I made this, they ended up a little bit undercooked. Check one before you drain them. I also added a little sriracha for some kick.
clea
May 15th, 2009
3:48 PM approx. how many servings in this recipe--does anyone know? would it serve 4?
Sam
July 10th, 2009
6:21 PM i am making this recipe right now(: it's smells great i can't wait to taste it!!!
Anonymous
October 19th, 2009
2:18 AM I'll have to agree with JNC with the salt. Thanks for sharing! I added both red and green bell peppers for color and quartered Thai eggplants. I also minced two red chilis for a little kick!
Ona
December 9th, 2009
6:07 PM I am a mediocre cook - perhaps a C+ to a B- and I made this with ease. Some of the previous comments said it was too salty so I put more potatoes to cut the salt. Even though I live near plenty of Asian markets, to ensure a good outcome,I purchased all the ingredients from this site. Also, I prefer a less rich sauce so I cut the coconut milk with just a tiny bit of water and it was truly perfect. I am very thankful for this recipe because it's really hard to find an easy yet delicious recipe. My son thought it was some gourmet sauce I bought from a restaurant.
Bek
February 5th, 2010
9:57 PM I don't know how to cook, but my husband thinks I am the best after making this dish. We both loved it and it was surprisingly simple!
Holli
June 22nd, 2010
8:28 PM Amazing! I made this tonight.. and it was exactly the same as what I would order in the restaurant - only less expensive and more fun! I added onion, red pepper, garlic, and left out the fish sauce (I've seen how that's made... lol) ... and it was amazing!
Jon
November 15th, 2010
10:03 AM In the directions part When it says add more chile paste, does it actually mean CURRY paste? Or is there a different ingredient?
Anonymous
December 12th, 2010
8:13 AM I just made this yesterday and it was phenominal! I used the recipe above but instead of potatoes, we add raw peppers, crinkle carrots, and onions and serve with thai kitchen yellow jasmine rice, this is a HUGE hit here. Thank you for your website and food!!! LOVE IT.
Pam Williams
January 13th, 2011
5:23 PM I've looked for over an hour on-line for a simple yellow curry recipe with ingredients I recognize! This one is easy and I can keep all the ingredients on hand rather than having to go to a specialty store. Palm sugar can be substituted with brown sugar by the way. I have some yellow curry sauce that I will try instead of the paste since I already have some. So many veggies can be used including onion, broccoli, cauliflower, spinach, green beans, eggplant bell peppers, etc. I learned this on my hour search. I'll be making this for tonight's dinner!
JJ
February 8th, 2011
4:45 PM I tried the recipe but something awful happened! After I mixed the coconut milk with the curry paste and added chicken, after a few minutes later the milk curdled! How do I prevent this from happening?
chris
May 21st, 2011
3:22 AM Hi there, I just want to congratulate you for all your effort and good stuff i.e. the lovely recipes. I am real hooked by your recipes and try most of them. Very delicious. Not once a dissapointment! Congratulation! Hope you will continue like that. This "yellow curry Chicken" will be my next try, that's for sure.
chris
May 21st, 2011
3:41 AM Hi there, unfortunately I cannot find how to use "lemongrass". Would you be so kind and bring this again? A friend of mine said that leaves can be used, I say NO since they are too hard and not eatable and do not make the same taste. Thanks
Anonymous
September 10th, 2011
4:04 PM this recipe is f*ckin' LEGIT!
Anonymous
December 24th, 2011
1:43 PM I love to make this too it's comfort food for my husband. When I make it i also put Thai red chilie paste and sometimes a little bit of green chilie paste in it. It is gone in minutes. Usually I like to make my own chillie paste more fresh that way and you can taste the difference.
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