23min 4 ppl
Gaeng Kari Gai (Yellow Chicken Curry)
52 minutes
4 people
Medium31–60 min or 7–12 steps
52 min · 9 steps
Medium: 31–60 min or 7–12 steps
430 kcalper person
Protein 27g
Carbs 21g
Fats 27g
About this dish
A gently spiced Thai yellow curry where turmeric-rich paste meets tender chicken thigh and soft potato in coconut milk, finished with a squeeze of lime for balance.
Allergy Info
Celery, Fish, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Onionspeeled and cut into thin wedges1
- Garlic clovescrushed3
- Potatoespeeled and cut into 3cm chunks300 g
- Makrut lime leavestorn3
- Lime juice1 tbsp
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into bite-sized pieces500 g
Tins & Jars
- Thai yellow curry paste3 tbsp
- Coconut Milkone 400 ml tin400 ml
- Chicken stock200 ml
Dried Goods
- Palm sugar1 tbsp
Oils & Condiments
- Vegetable Oil2 tbsp
- Fish sauce2 tbsp
Utensils
- Chopping board
- Sharp knife
- Large saucepan
- Meat thermometer
Method
1
Cut the chicken thighs into bite-sized pieces and set aside.
Approx. 6 minutes
2
Peel and cut the onion into thin wedges, then peel and crush the garlic.
Approx. 5 minutes
3
Peel the potatoes and cut into 3cm chunks.
Approx. 6 minutes
4
Heat the vegetable oil in a large saucepan over medium heat and fry the yellow curry paste for 3 minutes until fragrant and the oil begins to separate.
Approx. 3 minutes
5
Add the onion and garlic and stir-fry for 3 minutes until softened.
Approx. 3 minutes
6
Pour in the coconut milk and chicken stock, stirring to combine, and bring to a gentle simmer.
Approx. 4 minutes
7
Add the chicken and potatoes, cover and simmer for 20 minutes until the potatoes are tender and the chicken reaches 74°C on a meat thermometer.
Approx. 20 minutes
8
Stir in the palm sugar, fish sauce and torn lime leaves and simmer for 3 minutes.
Approx. 3 minutes
9
Remove from the heat, stir in the lime juice and taste for seasoning before serving.
Approx. 2 minutes
