Gang Garee Curry Recipe (Thai Yellow Chicken Curry)
Thai yellow chicken curry (gaeng karee) is a simple dish with chicken, potatoes, and vegetables, making it an easy dinner in under 30 minutes.
Ingredients
- 2 cups + 2 tbsp coconut milk, full fat
- 1 1/2 tbsp yellow curry paste
- 1 cup potatoes, cut into bite-sized pieces
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1/2 cup carrot, chopped
- 3/4 cup onion, chopped
- 1 1/4 cups or 10 oz chicken, sliced
Instructions
- Reduce half of the coconut milk in a large wok or pot on medium heat until it thickens slightly, and the oil starts to separate.
- Fry the yellow curry paste in a pan until fragrant, approx 1 minute.
- Switch to low heat, add the remaining coconut milk, fish sauce, palm sugar, and bite-sized pieces of potato. Close the lid and let simmer for 5 minutes.
- Add chicken, onion, and carrots. Close the lid once more and let the curry simmer until the vegetables are soft to your liking, or approx 3 minutes. Serve immediately with jasmine rice.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 845kcal | Carbohydrates: 36g | Protein: 27g | Fat: 70g | Saturated Fat: 52g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 847mg | Potassium: 1282mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6180IU | Vitamin C: 27mg | Calcium: 106mg | Iron: 10mg
