Gaeng Kari Gai (Yellow Chicken Curry)

    1 hour

    This curry makes a wonderful weekday dinner. My children always get excited when they know it is yellow curry night. Tip: When making this curry paste for children I leave out the dried chillies. Serve with rice and pickled cucumbers (ajad).


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 6 

    • For the curry paste
    • 1 teaspoon salt
    • 5 garlic cloves
    • 2 large shallots
    • 1-2 cm piece of ginger root, finely diced
    • 1 lemongrass stalk, bottom 1/3 only
    • 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)
    • For the curry
    • 2 tablespoons vegetable oil
    • 1 medium onion
    • 500 grams chicken thighs, thinly sliced
    • 3 potatoes, cubed
    • 2 carrots, cut into slices
    • 3 cups fresh or canned coconut milk, cream reserved
    • salt to taste

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. For the curry paste: Broil 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. For the curry: In a large pot 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. 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.
    4. Season with salt to taste.

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