Thai Yellow Curry Chicken
There is a little confusion about the meaning of "Thai yellow curry". In Thailand and western countries, it is known as "Kaeng Kari – Yellow Curry" the Indian influenced coconut-based yellow curry dish with potato and onion. This type of curry is usually made with chicken which also called "kaeng kari gai".
This Indian influenced yellow curry is commonly served with steamed rice or with "roti" an Indian bread and "ar-jard dip" (cucumber pickles).
"Yellow Curry", to Thais, also refers to a Thai southern style non-coconut based curry dish called "Kaeng Som, sometime called, Kaeng Lheung" literally means "Yellow Curry". This home-style curry dish is usually much brighter in color (orange / yellow) and spicier than "Kaeng Kari Gai – Yellow Curry Chicken".
The spices used in Thai yellow curry paste are cumin, coriander seed, garlic, salt, lemongrass, red chili peppers or cayenne pepper, ginger, cinnamon, cumin, turmeric, mace and cardamom. Using pre-curry paste package is very convenient and is a quick alternative if required.
You may also serve stir fried vegetables with oyster sauce together with this Thai yellow curry!
Yellow Curry Chicken
kaeng karee gai
Preparation: 10 minutes
Cook Time: 40 minutes
Spicy level: mild
Chicken thighs and drums or boneless and skinless breast 300 g
White onion quartered 1 whole
Potato skin peel off, quartered 1 whole
Coconut cream 2 cups
Coconut milk 1 ½ cup
Yellow curry paste 1 ½ tbsp
Fish sauce 2 tbsp
Palm sugar 2 tbsp
Salt 1 tsp
Let's get started!
How to make:
- Heat oil in a pot over medium to low heat.
- Sautéed yellow curry paste with oil until fragrant.
- Add coconut cream and continue simmer for about 4-5 minutes or until you can see the yellow oily part starting to separate.
- Add coconut milk and chicken and continue simmering about 15 minutes. Then add potato. Continue cooking chicken and potato for 15 minutes, then add onion until all is cooked through.
- Seasoning with palm sugar, fish sauce and salt.
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