Description
Yellow Curry (Gaeng Garee) is a delightful Thai dish that combines tender chicken with a creamy, fragrant sauce made from coconut milk, turmeric, and aromatic spices. This curry is known for its rich, golden color and balance of sweet, savory, and mildly spicy flavors. It pairs wonderfully with jasmine rice and fresh herbs, perfect for those who enjoy a comforting and flavorful meal. Dive into this delicious recipe and let the exotic flavors transport you to the vibrant streets of Thailand.
Ingredients
- 1 lb chicken thighs, cut into bite-sized pieces
- 2 cups coconut milk
- 2 cups chicken broth
- 1 tbsp yellow curry paste
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 onion, sliced
- 2 potatoes, peeled and diced
- 1 carrot, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tbsp vegetable oil
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Ingredients:Begin by gathering and prepping all your ingredients. Cut the chicken into bite-sized pieces, slice the onions, peel and dice the potatoes, slice the carrot and red bell pepper, and mince the garlic. Make sure everything is prepared. This will make the process smoother and more enjoyable.
- Sauté the Aromatics:Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sliced onion, and sauté until the onion becomes translucent and the garlic is fragrant about 3-4 minutes. Mix the yellow curry paste, turmeric powder, and cumin powder. Cook for another 2 minutes to let the spices release their aromas.
- Cook the Chicken: Add the chicken pieces to the pot, stirring to coat them in the fragrant curry paste and spices. Cook for 5-7 minutes or until the chicken is browned on all sides. This step ensures that the chicken absorbs all the wonderful flavors from the spices and curry paste.
- Add the Vegetables: Make sure to add the diced potatoes first, then the sliced carrots, and then the vibrant red bell pepper to the pot. This will allow the flavors to meld together perfectly while cooking. Stir well to combine, ensuring the vegetables are coated with the curry mixture. Cook for another 5 minutes to soften the vegetables and infuse them with the curry flavors.
- Simmer the Curry: Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20-25 minutes, until the chicken is cooked through and the vegetables are tender. Stir occasionally to prevent the curry from sticking to the bottom of the pot.
- Season and Serve: Stir in the fish sauce and sugar, adjusting the seasoning to taste. Cook for another 5 minutes to meld the flavors. Serve the yellow curry hot, garnished with fresh cilantro and lime wedges, alongside steamed jasmine rice.
Notes
Tip for Perfect Texture: To achieve the perfect texture for your yellow curry, overcook the vegetables. They should be tender but still slightly firm. If you prefer a thicker curry, simmer it uncovered for 10 minutes to reduce the sauce.
Adjusting Spiciness: Add more yellow curry paste or a few slices of fresh chili if you prefer a spicier curry. Conversely, reduce the curry paste and omit additional chili if you want a milder dish. Adjust the flavors to suit your palate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg