Monday, January 25, 2010

::Authentic Yellow Curry::

Yellow curry (gaeng leung or gaeng karee ) is a Thai version of Indian yellow curry, including some dried spices in the curry paste. Yellow curry paste (nam prik gaeng karee) is a mellow sweet-spicy paste blend based on turmeric and curry powder pounded together with coriander, cumin, lemongrass, galangal, shrimp paste, dried red chilies, sea salt, ginger, garlic and shallots. This mild paste is usually used in fish stews or combined with coconut milk, chicken, onions and potatoes for Yellow Chicken Curry.

::Yellow Curry Paste::

Yellow Curry Paste Ingredients:


Dry roast corinder seeds and cumin seeds until fragrant over low flame in a heavy bottom pan (be careful not to burn). Set aside. (See a more detailed explanation of dry roasting spices).

Pound in a mortar and pestle or process in a small blender/food processor container in the following order: dried chiles, sea salt, shallots, garlic, galangal, lemon grass, and gingerroot. Process or pound until smooth but some small pieces can still be seen.

Now add the roasted spices and curry powder. Process or pound again until the seeds are completely broken up into powder and the paste is blended through. Last add the shrimp paste and gently blend in, using the mortar or processer.

::Yellow Curry::



Cut meat into 2 inch thick pieces (chicken) or slices (beef).

Fry the spice mixture in 2 tbsp. of the oil used for frying the shallots (if you are ambitious and have made your own fried shallots use that oil or simply use vegetable oil) adding the coconut cream (see note from Kasma below regarding coconut cream) in small amounts.

Then add the chicken and cook without stirring. Spoon into a pot. Add the coconut milk and salt. Cook the meat until tender, add the potatoes. Remove from heat when done, dip into serving bowl, and sprinkle with fried shallots. Serve with cucumber relish.

::Yellow Chicken Curry::

Yellow Curry with Chicken (Gaeng Ka-Ri Gai) Ingredients

  • 3 tbsp yellow curry paste (either from the recipe above or ready made like Nittayai brand)
  • 1 lb chicken, cut into 2 inch pieces (cut through the bones with a sharp cleaver if using chicken with bones)
  • 2-3 small red potatoes, scrubbed and cut into 2 inch pieces
  • 1/2 tsp sea salt
  • 1/2 can (16oz) coconut milk, shake before opening to mix seperated milk
  • 2 tbsp fried shallots (available ready-made in a plastic jar), optional
  • 1 tsp fish sauce, to taste (Golden Boy brand is recommended)


In a small bowl mix the curry paste with 1 Tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring to a boil over medium-high heat. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil.

At the end of cooking, taste and add fish sauce to adjust the saltiness. Cook a minute longer. Remove from heat. Garnish with fried shallots (available ready made in a plastic container), if desired. Serve with Thai jasmine rice.

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