Thai Yellow Curry Chicken — Gaeng Kari Gai
A Central Thai yellow curry of chicken and potato simmered in coconut milk with a turmeric-rich curry paste, fish sauce, and palm sugar, plated with cucumber relish and jasmine rice for a mild family-friendly curry.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut chicken into 3cm pieces and potato into 2cm chunks. Halve shallots. Cut cucumber into 5mm rounds. Whisk rice vinegar with 2 tsp sugar and a pinch of salt, add cucumber, set aside. Skim 1/2 cup thick cream from coconut milk.
Bloom
Heat 2 tbsp oil and skimmed coconut cream in a medium saucepan over medium heat for 3 minutes until cream splits and yellow-tinted oil beads surface. Add curry paste and turmeric, fry for 90 seconds until deeply fragrant.
Sear
Add chicken and shallot halves over medium-high heat, stir for 2–3 minutes until chicken is coated yellow and surfaces are lightly browned and sealed.
Simmer
Pour remaining coconut milk and 200ml water into the pan over medium heat with fish sauce and palm sugar. Add potato chunks, bring to a gentle simmer for 15–18 minutes until potato is fork-tender and chicken is cooked through.
Finish and plate
Taste curry for sweet-salty balance and adjust with palm sugar or fish sauce as needed. Divide jasmine rice between two wide bowls, top with curry, and serve cucumber relish on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.