Yellow Curry with Chicken
Gaeng Garee Gai - แกงกะหรี่ไก่
Description
This curry is quite similar to Indian curries and has curry powder in it. It is a creamy curry which has potatoes in it making it popular with travelers in Thailand who are missing their native food. If you like you can make this curry using chicken legs instead of chicken breast.
Summary
| Yield | |
|---|---|
| Prep time | 15 minutes |
| Recipe Tags |
Ingredients
| 300 | g | chicken breast (thinly sliced ) |
| 250 | ml | thick coconut milk |
| 250 | ml | thin coconut milk |
| 1 | t | yellow curry powder (or normal ) |
| 100 | g | yellow curry paste |
| 2 | potatoes (medium, peeled and cut into small cubes and then boiled in water for 5 minutes. (Sweet potato, taro root or pumpkin can be used instead of the potato) | |
| 40 | g | palm sugar |
| 45 | ml | soy sauce |
| Sauce | ||
| 90 | ml | sugar syrup |
| 30 | ml | vinegar |
| 4 | T | cucumber (thinly sliced) |
| 20 | g | ground peanuts (roasted) |
| 1 | shallot (thinly sliced) | |
| 1 | T | coriander leaves (chopped) |
| big red chilli (a few slices ) |
Instructions
Put the thick coconut milk into a wok and fry for 3-5 minutes, 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. 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.
Mix all the ingredients for the sauce together but keep the coriander leaves to use as a garnish and serve as an accompaniment to the yellow curry.