Kaeng Kari Kai (Thai Yellow Curry)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
35 mins
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Cook Time
1 hr
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Total Time
1 hr 35 mins
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Servings
6 people
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Course
Main Course
Kaeng Kari Kai (Thai Yellow Curry)
Report
Kaeng kari kai is a Thai yellow curry with chicken. The curry paste that is used is a mixture of spices and herbs that are pounded with a mortar and pestle.
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Ingredients
For curry paste
- 1 (2-inch) piece galangal root , peeled and sliced
- 1 tem fresh lemongrass , thinly sliced
- 2 shallots , chopped
- 4 cloves garlic , crushed
- 1 bunch fresh cilantro , finely chopped
- 1 (2-inch) piece fresh turmeric root , peeled and finely cut
- 2 Thai red peppers , sliced
- 4 kaffir lime leaves , finely chopped
- 1 tablespoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon paprika
- 1 teaspoon Turmeric
- ½ teaspoon clove
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 2 teaspoons Thai shrimp paste (optional)
- 2 teaspoons coconut sugar
- 2 teaspoons fish sauce
- 2 teaspoons coconut milk
- 2 teaspoons vegetable oil
For chicken
- 1 whole chicken , cut into pieces
- 1 cup coconut milk
- 2 lb small white potatoes , peeled and halved
- 1 large onion , thinly sliced
- 3 tablespoons yellow curry paste
- 2 teaspoons fish sauce
- ½ cup coconut cream
- 2 tablespoons coconut sugar
- ¾ cup water
- 1 red chili pepper , thinly sliced
Instructions
Curry paste
- Using a mortar and pestle, pound all the ingredients by introducing them one by one, starting with the hardest and working gently until you get a thin dark yellow paste. Alternatively, you can use a food processor.
Chicken
- Pour half of the coconut milk and half of the water into a pot and bring it to a boil over medium-low heat, stirring to prevent it from sticking.
- Add the curry paste. Cook for about 3 minutes over medium-low heat, while stirring frequently.
- Add coconut sugar and fish sauce. Stir until the sugar dissolves, then add the chicken pieces. Cover and cook on each side for about 5 minutes over high heat.
- Reduce heat to medium/low and cook chicken for about 30 minutes.
- When the chicken is a little colored and it is well cooked, add the other half of the coconut milk and water. Bring to a boil, then add the potatoes and onion. Add a little water if necessary to barely cover the ingredients.
- Cook for about 10 minutes then add the coconut cream and chilies and cook for 15 more minutes or until the potatoes are tender.
- Serve warm with steamed rice.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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