Yellow Thai Curry with Chicken - Gaeng Gari Gai
Yellow Thai curry with chicken, or "Gaeng Gari Gai" (แกงกะหรี่ไก่) in Thai, is a wonderfully aromatic and mild curry dish. The curry gets its yellow color from turmeric in the curry paste.
Ingredients for 2–3 servings of Yellow Thai Curry with Chicken
This curry is perfect for beginners in Thai cuisine – the preparation is straightforward and guaranteed to succeed.
Simply follow my cooking instructions.
| Chicken breast | 300–350 g |
| Yardlong beans | 3 pieces |
| Cherry tomatoes | 5 pieces |
| Baby corn | 4 pieces |
| Coconut milk | 400 ml |
| Yellow curry paste | 1 tbsp |
| Fish sauce | 2 tbsp |
| Palm sugar or coconut blossom sugar | 1 tbsp |
| Thai basil (horapa) | a few leaves |
| Vegetable oil | 2 tbsp |
Preparation
- Cut the yardlong beans into 3–4 cm pieces and quarter the cherry tomatoes.
- Cut the baby corn into thirds so that it is bite-sized later.
- Cut the chicken breast into bite-sized pieces.
- Heat the vegetable oil in a wok or large pan and fry the yellow curry paste in it until it starts to smell fragrant.
- Add the chicken and fry it together with the paste until the meat has changed color.
- If the coconut milk has a solid part: add this first and fry briefly, then deglaze with the liquid part. If the coconut milk is completely liquid, deglaze directly with it.
- As soon as the coconut milk comes to a boil, reduce the heat and stir in the palm sugar and fish sauce.
- After about 5 minutes, add the baby corn and simmer for another 5 minutes.
- Add the cherry tomatoes and yardlong beans to the curry and cook for another 2–3 minutes.
- Divide the finished Gaeng Gari Gai into bowls, garnish with Thai basil, and serve steaming hot together with jasmine rice.
