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Thai

Yellow Curry

Gaeng kari, the mild southern Thai curry that grew out of Indian trade: chicken and potato simmered in coconut milk with turmeric-gold curry paste, seasoned with fish sauce and palm sugar and finished with crisp fried shallots.

Lunch & dinner25g+ protein8g+ fibre
47 min15 prep · 32 cookEasy920 kcalper serving
Yellow Curry

Method

  1. Rinse 75 g of jasmine rice until the water runs clear, then cook it in a covered pan or rice cooker so it is ready when the curry is. Open the tin of coconut milk without shaking it and spoon off the thick cream from the top, keeping the thin milk separate; measure 120 ml in total.
  2. Set a small heavy saucepan or wok over medium heat with 1 tsp of coconut oil and the skimmed coconut cream. When it bubbles, add 1.5 tbsp of yellow curry paste and fry, pressing and stirring, for 3-4 minutes until the paste darkens, smells strongly of turmeric and cumin, and golden oil separates at the edges.
  3. Add 120 g of chicken thigh pieces and turn them in the paste for 2 minutes until the outsides are coated and no longer pink.

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Per serving

920kcal
44gprotein
106gcarbs
39gfat
13gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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