Gaeng Garee Gai as it is known in Thailand or Yellow chicken Curry is a dish with Malaysian-Indian influence and always reminds me of my childhood days in Penang, Malaysia.Thai Food Lovers
If you like the Malaysian Nyonya food, you will find this dish to be very similar to the Nyonya chicken Curry. It is therefore no surprise that I have made this my version influenced by my upbringing when I was living in Penang, Malaysia.
In Thailand, this dish is cooked with chicken, potatoes, coconut milk and the yellow chilli paste.
In this Yellow Chicken Curry dish, you will find a blend of herbs and spices like dried chillies, turmeric, lemongrass, garlic, french shallots, coriander seeds, cumin seeds, fennel seeds, shrimp paste and ginger being used.
Gaeng Garee Gai Thai Recipe:
From The Thai Kitchen:
* Chopping Board
(Spice Mixture A)
* 2-3 tbs coriander seeds
* 1-1.5 tbs cumin seeds
* 1/2-3/4 tbs fennel seeds
(Spice Mixture B)
* 3 whole cloves
(Spice Mixture C)
* 1 star anise
* cinnamon stick
* 1 sprig curry leaves
* 1 lemongrass
* 1.5 tsp sugar
* 1/2 tsp salt
* 1 tsp fish sauce
* 1.5 tsp light soy sauce
* 8+4 dried chillies (8 big & 4 small)
* 150g french shallots
* 3 cloves garlic
* 1 tsp turmeric
* 20g shrimp paste (toasted)
* 15g ginger
* 1.6kg whole chicken
* 2 large potatoes
* 400ml thin coconut milk
* 100ml thick coconut milk
* 1/4 cup cooking oil
1. In a saucepan, dry fry "Spice Mixture A" for 1-2 minutes
2. Remove to a bowl, add "Spice Mixture B" and grind to a fine powder
3. Blend the "Spice Paste" in the blender, stirring in Spice Mixture (A) and Spice Mixture (B)
4. Heat oil and fry "Spice Mixture C" for 1-2 minutes
5. Add "Spice Paste" and fry over medium to high heat until oil beads appear, stirring occasionally to prevent spice paste from sticking to the pan.
6. Add chicken pieces with the potatoes and continue cooking a further 3 minutes so the chicken and potatoes are thoroughly coated with the spice mixture.
7. Add the 400ml of thin coconut milk, bring it to a boil before reducing the heat to low-medium.
8. Continue cooking for a further 30-40 minutes, uncovered
9. Add the 100ml of thick coconut milk and the seasoning ingredients at the end of the cooking time
10. Taste and adjust flavoring accordingly
11. Serve hot with Thai jasmine rice
This dish is also great with Turmeric rice or roti chanai
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