Thai Yellow Curry
also called gaeng karee · kaeng kari · gang garee · gaeng kari gai · yellow curry · yellow curry chicken
- Thai Kitchen
- serves 4
- about 50 min
- Stews & Braises
Three ways to read this recipe
The table
| 28 oz(800 mL; two cans, unshaken)coconut milk | crack the cream 5 min | fry the paste 3 min | simmer 25 min | season | finish off the heat |
| 1/4 cup(60 g)Thai yellow curry paste | |||||
| 1 1/2 lb(680 g; bone-in, cut through the bone)chicken thighs | |||||
| 12 oz(340 g; in 1 1/2-in chunks)Yukon Gold potatoes | |||||
| 1(in thick wedges)yellow onion | |||||
| 1 cup(240 mL)chicken stock | |||||
| 2 Tbsfish sauce | |||||
| 1 Tbspalm sugar | |||||
| 1 Tbslime juice | |||||
| 1/4 cup(chopped)cilantro | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.
Pans and tools
1crack the cream 5 min
2fry the paste 3 min
goes in with what step 1 made
3simmer 25 min
goes in with what step 2 made
4season
goes in with what step 3 made
5finish off the heat
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 33 mintwo waits that overlap count once
- Needs you
- 8 minof the steps that give a time
2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 50 min.
crack the cream 5 min
5 minneeds youfrom the start
fry the paste 3 min
3 minneeds you5 min in
simmer 25 min
25 minwalk away8 min in
season
not timed33 min in
finish off the heat
not timed33 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
You'll need dutch oven
Goes with
See how it is written
>> title: Thai Yellow Curry
>> category: Stews & Braises
>> tags: chicken, coconut, thai, potatoes, curry
>> counters: Thai Kitchen
>> aka: gaeng karee, kaeng kari, gang garee, gaeng kari gai, yellow curry, yellow curry chicken
>> servings: 4
>> time: 50 min
>> step.1: crack the cream 5 min
>> step.2: fry the paste 3 min
>> step.3: simmer 25 min
>> step.4: season
>> step.5: finish off the heat
Fry the thick cream spooned off the top of @coconut milk{28%oz}(800 mL; two cans, unshaken) in a #dutch oven{} over medium heat for ~fry{5%min}, until it splits and beads its own oil.
Fry @Thai yellow curry paste{1/4%cup}(60 g) into @&(~1)cracked cream{} for ~fry{3%min}, until the turmeric darkens and the oil runs gold.
Simmer @chicken thighs{1 1/2%lb}(680 g; bone-in, cut through the bone), @Yukon Gold potatoes{12%oz}(340 g; in 1 1/2-in chunks), @yellow onion{1}(in thick wedges) and @chicken stock{1%cup}(240 mL) with @&(~1)fried paste{} and the rest of both cans for ~simmer{25%min}, until a knife slides out of a potato on its own.
Season @&(~1)curry{} with @fish sauce{2%Tbs} and @palm sugar{1%Tbs}. This is the gentle one on the board — nobody orders a yellow curry for heat.
Finish @&(~1)curry{} off the heat with @lime juice{1%Tbs} and @cilantro{1/4%cup}(chopped).