Thai Yellow Curry

Thai Yellow Curry – Gang Kari

Hey guys!

Today menu is Yellow Curry!
If you know Green and Red Curry, you probably must have heard of Yellow Curry. If not, it’s ok because today I will tell you all about it.

What I will cover in this post:

  1. A brief story of Yellow Curry
  2. The Recipe
  3. How to serve

A brief story of Yellow Curry

Thai Yellow Curry, a flavourful dish that’s slowly disappearing from local Thai Curry Restaurants

I have never come across Thai Yellow Curry. It’s a dish that I heard of the name but never really seen or try it.


When I start this blog, I decided to do some research on Thai curry and surprisingly, yellow curry is one of the most famous dish internationally. I got excited as usual and phoned my grandma to discuss about the dish.

Curry or Keri dish is originally from India. The Name “Keri” Doesn’t describe a type of dish. It’s actually a specific spice blend that came from India and later introduced to many countries like Japan and Thailand.

What makes Thai Curry dish unique and different from the rest?

As you know that Thailand a tropical country and we have many fresh herbs like lemongrass and lime leaves as a key ingredients.

We incorporate these fresh herbs which are native to our country into curry dishes. The blend between fresh herbs and spices created a sophisticate flavour and aroma which gives the unique result.

Alright! let’s get to the kitchen and make some curry shall we?

Thai Yellow Curry

Thai Yellow Curry

Course Main Course, Side Dish
Cuisine Thai
Servings 4

Ingredients
  

Yellow curry

  • 5 Tbsp Cooking oil
  • 400 g Chicken Thigh Deboned, skin off
  • 1 Cups Coconut cream
  • 2 Cups Coconut milk
  • 2 Large Potatoes peeled and quartered
  • Salt to taste If you are using pre-made curry paste, you may not add any additional salt.
  • 1 Tsp Coconut sugar
  • ¼ C Yellow Curry paste

Yellow Curry Paste

  • 3 Large Prik Chi Fah Dried Chilies (Bang Chang Chili is the same)
  • 4 Jinda Dried chilies (If you don't like spicy you can leave out this ingredient)
  • 1 Tsp Sea-salt
  • 1 Tbsp Galangal finely chopped
  • 1 Tbsp Lemongrass finely chopped
  • ¼ Tsp Lime skin chopped
  • ½ Tbsp Ginger chopped
  • 2 Tbsp Garlic chopped
  • 6 Tbsp Shallots chopped
  • 1 Tsp Grilled shrimp paste
  • 1 Tbsp Coriander seed – toasted and grind
  • 1 Tsp Cumin – toasted and grind
  • 3 Tsp Curry powder

Instructions
 

Curry paste

  • Chop and remove the seeds from dried chilies and soak in room temperature water for about 1 hour for until softened.
  • Toasted and grind all of the spices. Make sure to toast each of them separately.
  • when the chili is softened. Grind them in a mortar with salt into a fine paste.
  • Add the rest of the ingredients and grind well together into a fine paste.
  • Put the curry paste in a bowl and set aside.

Making Yellow Curry

  • Boil the potatoes for about 10-15 minutes or until soften to your preferred consistency.
  • Mean while, cut the chicken into small pieces, about 2×2 inch
  • Fry the chicken lightly in a pan with 5 tbsp of oil, until golden brown.
  • Take the chicken pieces out of the pan and put it on a plate. Set it aside for now.
  • Put curry paste and fry it in the same pan with the chicken, with the remaining oil in the pan. When the curry paste is fragrance, add coconut cream and let the curry come to a boil.
  • Add coconut milk and bring to a boil. Add onion and cook for about 10 minutes before add the chicken and potatoes. Season the curry with coconut sugar and salt. Served as a side dish with steamed rice and Ar-Jad (Pickled cucumber)
Keyword chicken curry, Curry, Thai curry, yellow curry

Serving Yellow Curry

Serve curry with pickled vegetable

Yellow Curry is best served with steamed rice and pickled vegetable.

But why pickled vegetable? Because Thai Yellow Curry is different from the other. It’s rather plain in flavour. By this I mean, there is no fruits or other vegetable that gives other flavours such as sweet, sour or bitter to help balance out the overall taste. Pickled vegetable is sour, sweet and salty, which gives a perfect combination to the dish and bring out the Umami taste to the table.

I hope you will save this recipe for your next Thai night! If you are interested to learn more about Thai food, you can browse through my sight. There are a lot more recipes, local and traditional for you to try. It’s always nice to bring in a new flavour to the table and surprise your friend and family!

I’m writing new recipes every week, if you would like to stay updated don’t forget to leave your email for me to keep you inform below 🙂

Have a good day!

Napa