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Thai Yellow Curry (Gaeng Karee Gai)


Yellow Curry with Chicken

This yellow curry recipe is quite similar to Indian curries as it is made with the addition of curry powder. It is a creamy coconut milk based curry with potatoes making it popular with travelers in Thailand who are missing their native food. If you like, you may make this curry using chicken legs instead of chicken breast.

This type of curry is traditionally served with a type of cucumber salad that s commonly served in Thai restaurants in the West.

Ingredients

    Cucumber Salad
  • 90mls (6 tablespoons) sugar syrup
  • 30ls (2 tablespoons) white vinegar
  • 4 tablespoons cucumber, thinly sliced
  • 20g (11/2 tablespoons) ground, roasted peanuts
  • 1 shallot - thinly sliced
  • 1 tablespoon fresh coriander leaves - chopped
  • A few slices of big, red chilli

Preparation

  1. Put the thick coconut milk into a wok and fry for 3-5 miniutes. stirring continuously, until the coconut oil begins to separate out. Then add the yellow curry paste and the yellow curry powder and fry for 1-2 minutes.
  2. Once the paste is cooked, add the chicken and potato and cook until the outside of the chicken turns white. Then add the thin coconut milk and bring to the boil. Add the palm sugar along the side of the wok until it melts and then add the soy sauce. Simmer for about 5 minutes until the chicken and potato are cooked.
  3. Mix the ingredients for the sauce together and serve with the yellow curry.

Serves 4.

Passion for Thai Cooking CookbookSource:  A Passion For Thai Cooking cookbook, by Chef Sompon Nabnian available in our Thai cookbooks department. Copyright © 2000

See another Yellow Curry Recipe to learn how to make yellow Thai curry from scratch.

Read more about Thai curry.

Shop for curry paste.

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Recipe Copyright © 2000

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