Thai Yellow Chicken Curry

Thai Yellow Chicken Curry


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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.


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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