Thursday, February 11, 2010
Kaeng Kari Gai แกงกะหรี่ไก่ Yellow Chicken Curry
"Yellow" (also known as Thai Indian curry) is a lesser known member of the Thai curry family compared to it's brother "green" and sister "red".
It is is a rich and aromatic curry with heavy Indian influence; it is evidence in the use of dry spices like cumin, coriander, bay leaves, turmeric and so on. Also, it is always accompanied by a refreshing cucumber relish - archat (or achar in several Indian dialects). Beef, lamb or duck can be used and potatoes, sweet potatoes and pumpkins can also be added. If you are keen to make your own curry paste , leave me a note and I'll be more than happy to email you our family recipe.
P.S As like other Thai curries, the "cracking of the coconut" is a very important step (photo 4)
serves 6 as part of a Thai meal
1 free range chicken, cut into 20 pieces
4 potatoes, peeled and quartered
1 large onion, cut into large pieces
1 can 270 ml of coconut cream (Ayam brand)
1 can 270 ml of coconut milk (ayam brand)
4 tbs of homemade or shop bought yellow curry paste
2 bay leaves
6 shallots, sliced and fried til golden
3 tbs of palm sugar
fish sauce to taste
coriander sprigs and chillies for garnish
Brown chicken and set a side.
Place the coconut cream in a pot and cook til it starts to split, oil will start to separate from the cream.
Add curry paste and bay leaves; mix everything well and fry on low heat for a few minutes.
Add chicken pieces and 1 tsp of turmeric powder and mix well.
Pour in the coconut milk and simmer for 15 minutes. Add potatoes and cook for a further 15 minutes and finally the onions and half the fried shallots can go in, simmer for another minute.
Garnish with coriander leaves, chillies and the rest of the fried shallots. I love to serve it with a cucumber relish and plenty of steamed jasmine rice.