Simple Thai Yellow Curry (Gaeng Karee Gai)
This is a delicious, quick and simple Thai yellow curry recipe you'll find. It only takes a couple of minutes to prepare, then you let the stove do all the work.
Servings 2 people
Calories 523kcal
Ingredients
- 1/2 chicken (bone-in) cut into small pieces
- 1 sachet yellow curry paste
- 600 mL coconut milk
- 400 g new potatoes or salad potatoes
- 1 tsp fish sauce optional
- 1 tsp sugar optional
Instructions
- Prepare the chicken by cutting it into generous bite-sized pieces then set aside. If you're not a fan of bone-in meats, you can use chicken thighs instead.
- On a medium heat, add one sachet of the curry paste and about 100mL of the coconut milk. Sautee in the pan for about 5 minutes until you start seeing an orange-tint oil. That is the sign of the coconut milk separating.
- Add the chicken pieces into the pan. When the pan heats up again (coconut milk starts to boil) then add in the remaining coconut milk.
- As soon as the curry comes back to temperature, simmer on low heat for another 20 minutes.
- Season to your taste. The measurement above is suitable for the curry I used. So make sure you give your curry a taste before adjusting the seasoning.