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 Yellow Thai Curry with Chicken
This curry is perfect for beginners in Thai cuisine – preparation is straightforward and guaranteed to succeed.
Just follow my cooking instructions.
| Chicken breast | 300–350 g |
| Snake beans | 3 pieces |
| Cherry tomatoes | 5 pieces |
| Baby corn cobs | 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 snake beans into 3–4 cm long pieces and quarter the cherry tomatoes.
- Cut baby corn cobs into thirds so they are bite-sized later.
- Cut chicken breast into bite-sized pieces.
- Heat vegetable oil in a wok or large pan and fry the yellow curry paste until it becomes fragrant.
- Add chicken and fry with the paste until the meat changes color.
- If the coconut milk has a solid part: add it first and fry briefly, then deglaze with the liquid part. If the coconut milk is completely liquid, deglaze with it directly.
- Once the coconut milk is simmering, reduce heat and stir in palm sugar and fish sauce.
- After about 5 minutes, add the baby corn cobs and let simmer for another 5 minutes.
- Add cherry tomatoes and snake beans to the curry and cook for another 2–3 minutes.
- Serve the finished Gaeng Gari Gai in bowls, garnish with Thai basil, and serve steaming hot with jasmine rice.
