Yellow Thai chicken curry, seen as Gang Garee Gai or Kaeng Kari on English menus, is one of the most fragrant and hearty curries in Thai cuisine. When choosing Thailand as a holiday, food was one of the main reasons I chose this destination. With a national motto like mai pen rai, meaning don’t worry or it’s okay, the nation certainly has an overall friendly and chilled vibe to it. Thailand is very budget friendly with different modes of transportation readily available. And with over 40,000 Buddhist temples found across the Land of Smiles, you will surely find at least one that catches your eye.
This creamy curry can also be made with chicken thigh meat or breast meat.
Serves 4
2 c. coconut milk
4 T. yellow curry paste
1 t. yellow curry powder
10 oz. raw chicken breast or thigh meat, thinly sliced
2 medium potatoes, peeled, cubed, boiled in water for 5 minutes and drained
2 T. grated palm sugar (available at Asian markets)
3 T. soy sauce
Heat 1/2 cup of the coconut milk in a wok until hot, then whisk in the yellow curry paste and yellow curry powder and cook 1 to 2 minutes. Once paste is cooked, add the chicken and potato and cook until the outside of the chicken is white. Add the rest of the coconut milk and bring to a boil. Add the palm sugar and soy sauce. Stir well. Simmer for about 5 minutes until chicken and potato are cooked. Serve with rice.
