🍛 Thai yellow curry with chicken
Thai yellow curry, gaeng karee, is the mildest and most fragrant of the main Thai curries. Chicken and potatoes are simmered with onion in coconut milk and yellow curry paste coloured with turmeric, giving a rich, creamy, gently spiced sauce with warm notes of cumin and coriander. It is served with steamed jasmine rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g boneless chicken, cut into pieces
- 400 ml coconut milk
- 3 tbsp yellow curry paste
- 2 potatoes, cut into chunks
- 1 onion, cut into wedges
- 1 tsp ground turmeric
- 200 ml water, 1 tsp sugar, salt
Method
- Simmer a third of the coconut milk in a pot until it thickens slightly, then fry the curry paste and turmeric in it for 2 minutes.
- Add the chicken and stir to coat for 3 minutes.
- Add the remaining coconut milk, water, potatoes and onion; simmer for 20 minutes until the potatoes are tender.
- Season with sugar and salt and serve with steamed rice.
How to make it lighter
- Replace half the coconut milk with water or light coconut milk to cut the fat.
- Swap half the potato for green beans or courgette for a lighter bowl.
- Keep the rice to about 150 g cooked per person.
History
Yellow curry shows the influence of Indian and Muslim cooking on Thai cuisine, seen in its dry spices such as turmeric, cumin and coriander seed. Its Thai name, gaeng karee, borrows the word "curry" itself, and it is now a staple of Thai restaurants around the world.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →