Thai cuisine · Meat & Kebab

Gaeng Karee Gai

A mild yellow curry with chicken thighs, potatoes and onions, slowly simmered in coconut milk.

Ingredients · for 4 servings

• 700g boneless chicken thighs
• 3 tbsp yellow curry paste
• 1 tsp curry powder
• 1/2 tsp turmeric
• 400ml coconut milk
• 500g potatoes
• 2 onions
• 200ml chicken stock
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 2 tbsp oil

Instructions

1. Cut the chicken thighs into large pieces, peel and quarter the potatoes, and cut the onions into thick wedges.
2. Fry the curry paste with the curry powder and turmeric in the oil over medium heat for 2–3 minutes, until everything smells richly yellow and the paste releases from the bottom of the pot.
3. Add the chicken and sear on all sides for 3–4 minutes, until the pieces are white outside.
4. Pour in the coconut milk and chicken stock, stir in the fish sauce and palm sugar and simmer gently for 10 minutes.
5. Add the potatoes and onions and cook uncovered for another 20–25 minutes, until the potatoes are tender and the sauce has thickened slightly.
6. Season with fish sauce and palm sugar – the curry should stay mild and sweet – and serve with jasmine rice or roti.