Thai Yellow Curry -Gaeng Garee- แกงกะหรี่
Today, I’d like to present you a recipe for Thai Yellow Curry which is called ‘Gaeng Garee’ (แกงกะหรี่) in Thai. It is a common and very popular Thai curry. Outside Thailand, this curry is often referred to as the Thai-Muslim dish ‘Gaeng Garee’. It is interesting to note that in Thai ‘Gaeng’ means ‘curry’ and ‘Garee’ is the term for ‘Indian curry’. Hence, it is a ‘curry-curry’ because it is influenced by the Indian style curry and thus also contains a lot of Indian spices. The special feature of this curry is that it’s richer and creamier than other Thai curries because it is prepared not only with coconut milk but with coconut cream too.
Thai Yellow Curry
This curry is prepared with yellow curry paste and is thus different from Indian curry which is made with curry powder. ‘Gaeng garee’ paste usually contains spices like cumin, coriander (cilantro), turmeric, garlic, fenugreek, salt, sugar, bay leaf, lemongrass, pepper, ginger, mace and cinnamon. Cumin and turmeric are the characteristic ingredients of this curry in general because they mainly contribute to the yellow colour of the curry 🙂
This dish is often prepared with chicken, duck or shrimps. In addition, some vegetables like potatoes, onions and tomatoes complete this dish. Of course, you may also prepare the curry paste yourself if you like. Here is a recipe for preparing yellow curry paste. However, for the recipe we will take a store-bought paste.
Here is what you need to prepare ‘Gaeng Garee’ with chicken for 2 portions:
- 3TSP yellow curry paste
- 2-3 bone-in chicken thighs but you may also take chicken filet if you prefer
- 1 1/2 cup of coconut milk
- 150g waxy potatoes, cut into chunks
- 1/2 medium onion, cut into strips
- 1/2 cup of water
- 1 TSP fish sauce
- 1/2 TSP palm sugar (or to taste)
- 1 TSP tamarind juice
- 1/2 cup cherry tomatoes
- Jasmine rice for serving
The first step is to reduce ¾ cup of coconut milk over medium heat until it gets thick and the coconut oil separates from the rest. Add the curry paste and let it cook for 2-3 minutes on a medium low heat, until the oil starts to separate from the paste. In the next step, add the chicken and coat it in the curry paste. Then add the remaining coconut milk and about 1/2 cup of water. Stir until everything is mixed together well. Add 1/2 TSP of fish sauce and 1/2 TSP palm sugar. Then let everything simmer for half an hour.
In the following step, add potatoes, onions, and more water if necessary to keep the potatoes mostly submerged. Let everything simmer for another 15-20 minutes or until the chicken and the potatoes are fully cooked. While the curry cooks, pierce the cherry tomatoes with the tip of a knife to make half-inch incisions.
Finally, when the curry is done, season your dish with the remaining fish sauce, sugar and tamarind juice. In a last step, you put in the pierced cherry tomatoes, turn the heat off and let the residual heat of the curry gently cook the tomatoes for a few minutes before serving. Serve your dish with jasmine rice and you’re done!
The following video by PailinsKitchen will demonstrate you how to prepare Thai yellow curry with chicken 🙂
Hope you’ll give this dish a try! Have a nice Sunday 🙂
(P.S. Please check out my Thai Food Dictionary for more information)