Thai Yellow Chicken Curry (Gaeng Karee Gai)

A mild, golden curry of chicken, potatoes and onion with turmeric, curry powder and sweet coconut milk.

TIME BREAKDOWN
Prep: 30 min
Cook: 30 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 600g boneless skinless chicken thighs, cut into chunks
  • 400ml tin full-fat coconut milk
  • 150ml chicken stock
  • 300g waxy potatoes, peeled and cut into 3cm chunks
  • 1 onion, cut into wedges
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar or light brown soft sugar
  • 1 long red chilli, sliced
  • 5 dried long red chillies, deseeded and soaked in hot water for 20 minutes, for the paste
  • 4 shallots, peeled, for the paste
  • 4 cloves garlic, peeled, for the paste
  • 2 lemongrass stalks, tender parts sliced, for the paste
  • 2cm fresh galangal, sliced, for the paste
  • 2cm fresh turmeric, peeled, or 2 tsp ground turmeric, for the paste
  • 2 tsp coriander seeds, toasted, for the paste
  • 1 tsp cumin seeds, toasted, for the paste
  • 1 tbsp mild yellow curry powder, for the paste
  • 1 tsp shrimp paste, for the paste
  • 300g jasmine rice, to serve

Method

  1. Drain the chillies. Blitz or pound them with the remaining paste ingredients to a smooth yellow-orange paste.

  2. Spoon the thick cream from the top of the coconut milk into a wide pan over a medium heat and cook for 3 minutes until the oil separates.

  3. Add 4 tbsp of the paste and fry for 2 minutes. Add the chicken and stir for 2 minutes.

  4. Pour in the rest of the coconut milk and the stock. Add the potatoes and onion and simmer gently for 20 minutes until the potatoes are tender and the sauce has thickened slightly.

  5. Season with the fish sauce and palm sugar.

  6. Cook the rice according to the packet instructions.

  7. Serve the curry over the rice, topped with the sliced red chilli.