| Cuisine: Thai |
| Portions: 8 |
| Prep Time: 15 minutes |
| Cook Time: 20 minutes |
| Total: 35 minutes |
| 3 tbsp oil |
| 2.5 kg whole chicken (broken down) |
| 2 tbsp yellow curry paste |
| 1 cup ginger, garlic, onion paste |
| 1.5 tbsp turmeric |
| 1 tbsp coriander seeds (roasted and ground) |
| 1 tbsp cumin seeds (roasted and ground) |
| 2 whole cinnamon sticks |
| 1 tsp white pepper (ground) |
| 1 tsp kashmiri chilli powder |
| 2 cans coconut cream |
| 1 cube chicken stock |
| 3-4 tbsp fried shallot |
| 4 whole lemongrass (stalk) |
| 6 leaves kaffir lime leaves |
| 1 tsp sea salt |
| 2 tbsp palm sugar / jaggery |
| 1.5 tbsp fish sauce |
| 1 tbsp lime juice |
My version of a yellow chicken Thai curry. It has more spices than a typical yellow curry.
Gang Garee Gai
Toss the oil into the pan and heat it to 200c. Alternatively, fry out some coconut cream until it separates out into oil.
Add the yellow curry paste to the oil and allow it to fry out.
Add the garlic, ginger, and onion paste to the oil and fry it out.
Blend up the coriander and cumin seeds in your spice blender. Add them to the frying oil.
Add in the turmeric, cinnamon sticks, white pepper, and kashmiri chilli. Fry out.
Top up with coconut cream. Break a chicken stock cube down in your hands and crumble it ino the pot.
Add the chicken pieces, turn it all over.
Toss in the fried shallot, lemon grass, and kaffir lime leaves.
Add salt to taste.
Add in palm sugar or jaggery, whichever is available in your area.
Add in fish sauce and lime juice. Stir, taste, adjust as needed.