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Recipe-1 › Curries of the world › Thai yellow curry (gaeng karee)

Thailand

Thai yellow curry (gaeng karee) (Gaeng karee)

The mildest Thai curry, turmeric-yellow, with potatoes; close to Indian curry powder flavours.

Thai yellow curry (gaeng karee)
Same steps, different flavour base Mild

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Thai yellow curry (gaeng karee). You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Thai yellow curry (gaeng karee)

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 500 g Chicken thigh in pieces.

From the base recipe

  • 1 Onions
  • Green chillies not used
  • 1 tbsp Cooking oil
  • Red chilli powder not used
  • a pinch Turmeric
  • not used · 100 ml Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Thai yellow curry (gaeng karee)

  • 2–3 tbsp Yellow curry paste
  • 400 ml Coconut milk
  • 300 g Potatoes
  • 1–2 tbsp Fish sauce
  • 1 tsp Palm sugar

Leave out

  • Green chillies
  • Chilli powder
  • Whole spices

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Thai yellow curry (gaeng karee): do thisCut the onions into wedges; skip the chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Thai yellow curry (gaeng karee): do thisFry the yellow curry paste in a little coconut cream until fragrant.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Thai yellow curry (gaeng karee): do thisUse the chicken and potatoes in chunks.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Thai yellow curry (gaeng karee): do thisAdd the chicken and stir in the paste.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Thai yellow curry (gaeng karee): do thisSkip the chilli powder; a pinch of turmeric deepens the colour.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Thai yellow curry (gaeng karee): do thisAdd the coconut milk and a little water, then the potatoes and onions.

  8. Base step: do not useAdd salt.

    Thai yellow curry (gaeng karee): do thisUse fish sauce and palm sugar instead of salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Thai yellow curry (gaeng karee): do thisSimmer 20 minutes until the potatoes are tender.

Serve: With jasmine rice and cucumber relish (ajad).

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← Panang curryAll curries on the mapCurry laksa →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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