Thai Yellow Chicken Curry

    1 hour 5 minutes

    Thai yellow chicken curry or 'Gaeng Kari Gai' is a sweet coconut based curry with lemongrass, galangal, garlic and shrimp paste all contributing to the sauce.

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    Serves: 6 

    • Curry Paste
    • 5 garlic cloves
    • 2 large shallots
    • 1-2 cm piece of ginger root, finely diced
    • 1 teaspoon salt
    • 1 lemongrass stalk, bottom 1/3 only finely diced
    • 1-2 cm piece of galangal, finely diced
    • 1 tablespoon coriander seeds, ground
    • 2 teaspoons curry powder
    • 1 teaspoon shrimp paste
    • 3-4 dried chillies, optional
    • Curry
    • 2 tablespoons vegetable oil
    • 1 medium onion
    • 3 cups (750ml) fresh or canned coconut milk, cream reserved
    • 500 grams chicken thighs, thinly sliced
    • 3 potatoes, cubed
    • 2 carrots, cut into slices
    • 1 pinch salt, to taste

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Curry Paste: Grill the garlic, shallots and ginger until soft; about 20 minutes.
    2. Pound all the ingredients in a stone mortar in the order given until a thick paste forms. If using chillies, add after shallots.
    3. Curry: In a large saucepan fry the onions in the oil over medium heat until golden brown. Add the curry paste and the coconut cream; frying and stirring until all ingredients give off a good smell and the oil starts to separate from the coconut cream.
    4. Add the chicken. Fry until done. Add the coconut milk, potatoes and carrots. Bring to a boil and simmer until the vegetables are soft, about 30 more minutes.
    5. Season with salt to taste.

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