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Gaeng Karee Gai (Yellow Curry With Chicken)

Gaeng Karee Gai (Yellow Curry With Chicken) is a traditional Thai recipe for a classic yellow curry of chicken in a lightly-spiced coconut milk base with tomatoes and carrots. The full recipe is presented here and I hope you enjoy this classic Thai version of: Yellow Curry With Chicken (Gaeng Karee Gai).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurrySpice RecipesChicken RecipesVegetable RecipesThailand Recipes



Ingredients:

250g chicken, cubed
600ml water
4 tbsp yellow curry paste
6 whole star anise
2 cinnamon sticks
400ml coconut milk
4 tbsp palm sugar (or golden caster sugar)
6 tbsp Thai fish sauce
20 small tomatoes, cut into 2cm cubes
2 white onions, cut into 2cm cubes
30 slices of carrot
3 tbsp groundnut oil

Method:

Place a pan over low heat. Add the groundnut oil and use to gently fry the star anise and cinnamon for 1 minute then add the onion, tomato and yellow curry paste. Stir to combine, bring to a simmer and cook for about 5 minutes, or until the tomatoes begin to break down. At this point add the chicken and stir-fry for about 10 minutes, or until half done.

Now add the coconut milk along with the fish sauce and sugar. Stir until the sugar has dissolved then add the carrot and water. Stir well to combine, bring to a boil, reduce to a simmer and cook for about 8 minutes more, or until the carrot is tender.

Serve hot, accompanied by jasmine rice and cucumber salad.