Thai Yellow Curry Chicken, 'Gaeng Karee Gai'
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.
Ingredients
For 4 Person(s)
Ingredients
- 1 Pound Chicken, Boneless and Skinless, cut into bite-sized cubes
- 1 Cup Coconut Milk
- 1/2 Cup Coconut Cream
- 1 Tablespoon Thai Yellow Curry Paste
- 1 1/2 Cup Cubed Potato
- 1/4 Cup Fresh Shallot
- 1 Tablespoon Fish Sauce
- 1 Teaspoon Palm Sugar
- 1 Tablespoons Vegetable Oil
Ingredients For A jad cucumber sauce
- 8 Tablespoons White Vinegar
- 2 Teaspoons Sugar
- 2 1/2 Tablespoons Cucumber, Very Coarsely chopped or sliced
- 2 Shallots (or any variety of purple onion) Chopped
- 8 Fresh Thai Chiles
Method for Thai Yellow Curry Chicken, 'Gaeng Karee Gai'
Put coconut milk into a pot, add chicken, and cook over low heat until the chicken is cooked.
Add vegetable oil into a wok, over low heat add sliced shallots. Fry until crunchy, remove shallots from wok and set aside on a plate.
Add yellow curry paste to the wok, and stir-fry until it's fragrant. Add coconut cream, a little bit at a time, keep stirring and gently cooking until some oil comes up to the surface. Scoop your chicken out from the pot, and add this to the wok. Next, put the entire wok ingredients into your cooking pot with the coconut milk.
Add potatoes to the pot, bring to a boil, season with fish sauce and sugar. Let the potato cook over low heat (about 10 minutes), remove from heat and serve. Sprinkle crunchy shallots on top, and serve with Ajad and jasmine rice.
A Jad Sauce
Combine the ingredients, and leave to stand overnight. Alternatively, you can gently heat the vinegar, add 4 tablespoons water, let it cool, then pour that over the other ingredients and serve right away.
Ingredients Ready
Fry Shallots
Curry Paste Coconut Milk
Add Chicken
Add to Pot
Potatoes
Top With Fried Shallot
Enjoy
Reviews
Comments (30)
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Chris
PermalinkHi 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.
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Chris
PermalinkHi 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
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Anonymous
PermalinkI 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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Joy W
PermalinkHello David! I also was stationed in U-Tapao, Thailand '73! I've been making variations on this dish for almost 40 years now and love the heck out of it. I don't add the salt, just the fish sauce is enough for me, and I put whatever veggies I have on hand, and sometimes a squirt of lemongrass from a tube found in the produce section of the supermarket these days, and/or a couple of keffir lime leaves (mail order from this site) if I'm in the mood, and/or some Thai basil when I've managed to grow some up here in the frozen north. It all depends on what I fancy at the moment, but always comes out fantastic. This site is a wealth of info and fantastic products that I am so greatful for.
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Love Thai, Just learned to cook it!
PermalinkI made this dish this evening, it came out great for Yellow Curry(I'm a Green and Red Curry fan). For next time I will only use just over 2 cups of coconut milk though (not 2.5), I thought it came out a little less spicy. I like the recommendation from David Lopez at the top about putting Red Curry instead of Yellow as well. Great site, I'm buying a sticky rice kit tonight.
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GG - learning and love it
PermalinkI made this Thai dish from my Thai cookbook for the first time and it was delicious!!! I didn't put the sugar. I love the yellow curry paste. I tried this with dish with a different paste but did not like it as well
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