Yellow curry with chicken

Le yellow curry with chicken – gaeng kari gai – Yellow curry with chicken is not a dish usually served in the region where we live. It's a curry I used to eat regularly when I worked on a tourist island in Thailand. The restaurants had it on their menus because it's a mild curry that's very popular with tourists in Thailand.

The yellow curry paste – kruang gaeng kari

You can find ready-made yellow curry paste in grocery shops.

Mais comme souvent, c’est nettement meilleur de faire la pâte de curry maison : homemade yellow curry paste recipe

Quelques conseils pour la préparation de ce curry jaune :

🌶️ Une des particularités de ce curry est l’ajout de pommes-de-terre. Généralement elle n’est pas utilisée dans les curry thaïs. Il faut cuire les morceaux de pomme-de-terre avant de les ajouter dans le curry.

🌶️ Tu peux ajouter les légumes que tu souhaites : carotte, tomate, asperge, rave, courgette, etc.

🌶️ I like to prepare this yellow curry with boneless chicken thighs cut into pieces. It's more tender and less dry than chicken breast.

🌶️ The peanuts are not essential, but they add some extra texture to the curry. I recommend using them.

Yellow curry with chicken

Servings 2 people

Prep Time 15 minutes min

Cook Time 15 minutes min

Ingredients

• 1 potato
• 1 carrot
• 2-3 tbsp yellow curry paste
• 300 ml of coconut milk
• 100 ml of water or chicken stock
• 1 onion
• 3 cloves of garlic
• 200 g of boneless chicken thighs or chicken fillets
• 2 tbsp of peanuts unsalted roasted
• 1-2 tbsp of fish sauce
• 1 sweet chillies to serve

Instructions

• Peel the carrots and potatoes. Cut them into pieces.
• Heat a pot of salted water and cook carrot and potato chunks until just tender. Drain and set aside.
• Chop the garlic and onion. Slice the chicken.
  
• Heat 4-5 tbsp coconut milk in a wok. When it boils, add the curry paste and fry it for 1-2 minutes.
• Add the remaining coconut milk, water (or stock), garlic, onion and chicken.
• Simmer for about 10 minutes.
• Taste and season with the fish sauce, add the peanuts, the cooked potato and carrot. Simmer for a further 5 minutes.
• Serve hot with fragrant rice.
  

Course: curry, main course, chicken

Cuisine: Asian cuisine, Thai cuisine

Keyword: peanut, carrot, yellow curry, coconut milk, potato, chicken