Thai Yellow Curry (Gaeng Kari)
Table of Contents
Ingredients
Is Yellow Curry Healthy?
Digging into a bowl of Thai Yellow Curry isn’t just a treat for your taste buds; it’s also packed with ingredients that are good for your health, including:
- Turmeric – Not only does it give the curry its signature color but is also known for its anti-inflammatory and antioxidant properties.
- Garlic – Great for your heart and can boost your immune system.
- Ginger – Aids digestion and can fend off colds.
- Chillies – Good for metabolism.
- Galangal – Known for its digestive and anti-inflammatory benefits.
- Lemongrass – Can help relieve anxiety and help with sleep.
Is Yellow Curry Spicy?
Yellow curry is known for its mild and somewhat sweet flavor, making it one of the least spicy Thai curries. While green curry derives its vibrant hue from Bird’s Eye chillies, yellow curry gets its characteristic yellow color from turmeric. Nittaya yellow curry paste adds just a hint of dried red chili, providing a subtle warmth that enhances the flavor without overwhelming it.
Preparing Thai Yellow Curry at Home
Making a tasty Thai Yellow Curry at home is surprisingly easy and quick! The key ingredient is yellow curry paste which already contains the perfect balance of ingredients. While the recipe we’ve got is for chicken yellow curry, feel free to substitute with any meat you like. In just 25 minutes, you’ll have a curry that’s every bit as tasty as what you’d get in a Thai restaurant!
Ingredients
- 6 chicken thighs (boneless, skinless) chopped in to 1,5 inch pieces
- 1-2 tablespoon cooking oil
- 1 large shallot or onion, cut into strips
- 1 lb of potatoes (such as )
- 3 tablespoon Nittaya yellow curry paste
Coconut milk - 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup chicken stock
- Thai basil for garnish
Cooking Tips
Method
- Start by heating the cooking oil in a pan. Add the shallot (or onions) and cook them until they’re soft.
- Mix in the yellow curry paste well with the cooked shallots. Slowly add about half of the coconut milk, stirring it into the curry paste.
- Add the chicken and potatoes in the pan, making sure they’re covered in the curry mix.
- Add the rest of the coconut milk and some chicken stock. You can adjust the amount of stock to make sure the potatoes are covered but the curry isn’t too watery.
- Let the curry simmer, then lower the heat and cover the pan.
- Let it cook for about 15 minutes so the chicken and potatoes get tender and the flavors come together.
- Finally, add the fish sauce and sugar. Taste and feel free to adjust the seasoning if necessary.
- Finish by adding some fresh basil leaves for extra flavor.
