Thai Yellow Curry
also called gaeng karee · kaeng kari · gang garee · gaeng kari gai · yellow curry · yellow curry chicken
- Thai Kitchen
- One Pot
- serves 4
- recipe says 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 min2 of 5 steps give no time
- Needs you
- about 8 min
- What you'll wash
- One thing — the Dutch oven
- Does it keep
- 3 days — the potatoes drink the sauce and thicken it, so let it down with stock when you warm it
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
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, One Pot
>> aka: gaeng karee, kaeng kari, gang garee, gaeng kari gai, yellow curry, yellow curry chicken
>> servings: 4
>> time: 50 min
>> washing-up: the Dutch oven
>> keeps: 3 days — the potatoes drink the sauce and thicken it, so let it down with stock when you warm it
>> step: crack the cream 5 min
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.
>> step: fry the paste 3 min
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.
>> step: simmer 25 min
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.
>> step: season
Season @&(~1)curry{} with @fish sauce{2%Tbs} and @palm sugar{1%Tbs}.
>> step: finish off the heat
Finish @&(~1)curry{} off the heat with @lime juice{1%Tbs} and @cilantro{1/4%cup}(chopped).