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Thai yellow curry paste (400g tub) by Mae Ploy
Thai red onion (shallots) imported weekly from Thailand
Blended sesame oil (150ml) by Amoy
Thai coconut milk (400ml can) by Chaokoh
Thai palm sugar blocks 500g by XO
Fresh Thai peeled garlic
Dried Small Chilli (without stem) (100g) by XO
Fresh Thai galangal (galanga) 100g - Imported weekly from Thailand
Fresh Thai lemongrass (lemon grass) 100g - Imported weekly from Thailand

THAI CHICKEN YELLOW CURRY RECIPE (GAENG GA-RI)


A dish with a strong southern Thai influence originating from the large Muslim population that occupy the far southern islands of Thailand. With a rich texture and distinct aroma, the Thai yellow curry is a popular late afternoon or evening meal.

Variations to the curry can differ from choice of ingredients as many of those who live near the beautiful sands of south Thailand prefer to place seafood in their curry. Green or red pepper as well as bamboo slices may also be placed into the curry for added texture.

Variations to the curry can differ from choice of ingredients as many of those who live near the beautiful sands of south Thailand prefer to place seafood in their curry. Green or red pepper as well as bamboo slices may also be placed into the curry for added texture.

INGREDIENTS (FOR FOUR PEOPLE)

Note:

These are the recommended amounts required for a meal for four people. Please adjust the amounts accordingly for more or less people. Also you might already have some of these Thai food ingredients in your larder, so please set the quantity to zero for any ingredients that you already have. All our fresh Thai products are flown in direct from Thailand once a week, ensuring you get the best quality fresh Thai food products. Using fresh Thai produce will ensure you get an authentic taste.

MORE ABOUT THIS RECIPE

INSTRUCTIONS

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ready In: 30 minutes

  • 1. Stir fry the Yellow Curry paste with the oil in a pan for 1-2 minutes and then add half a can of coconut milk and stir together.
  • 2. Add meat and stir with the curry paste mix until meat changes colour.
  • 3. Add remaining coconut milk and heat until boiling.
  • 4. Add the potato and onion, followed by the water and cook until the vegetables soften with the curry, stirring occasionally so the sauce becomes creamy and thick.
  • 5. Add the palm sugar according to taste and stir in. Serve with either Jasmine rice or fried rice.

NUTRITIONAL INFO

Amount per serving

  • Calories: 391
  • Protein: 18g
  • Fat: 22g
  • Saturated fat: 12g
  • Carbohydrate: 32g
  • Fiber: 3g
  • Sodium: 306mg
  • Cholesterol: 121mg
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