Yellow Thai Curry
Yellow Thai Curry (Gaeng Ka-Ree Gai) 2 (14 ounce) cans coconut milk, unshaken 2 teaspoons to 1 tablespoon red curry paste or yellow curry paste 1/2 teaspoon turmeric (if using red ...
Ingredients
- 2(14 ounce) cans coconut milk, unshaken
- 2teaspoonto 1 tablespoon red curry paste or yellow curry paste
- 1/2teaspoonturmeric (if using red curry paste)
- 2teaspoonyellow curry powder (if using red curry paste)
- 1poundboneless, skinless chicken, cut into chunks
- 1potato, peeled and cut into chunks
- 2tablespoonfish sauce
- 1tablespoonpalm sugar or light brown sugar
Directions
- 1
Yellow Thai Curry (Gaeng Ka-Ree Gai) 2 (14 ounce) cans coconut milk, unshaken 2 teaspoons to 1 tablespoon red curry paste or yellow curry pa
- 2
Heat over medium-high heat until bubbly
- 3
Add curry paste (and curry powder and turmeric, if using) and stir-fry 2 to 3 minutes or until an oily sheen comes to the surface
- 4
Optional additions: If adding ginger, garlic and lemon grass, add with curry paste
- 5
Add chicken and stir-fry 2 to 3 minutes or until chicken is coated with curry paste
- 6
Add remaining coconut milk, potato, fish sauce and palm sugar, and simmer 15 minutes or until chicken and potato are cooked
- 7
Serve with jasmine rice or sticky rice
- 8
Yields 4 servings