Dinner · 40 min · thai

Gaeng Kari Gai (Thai Yellow Curry)

Chicken thighs does the heavy lifting here, with coconut milk rounding it out. A Thai dinner that takes 40 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken thighs
• 2 14-oz cans Coconut milk
• 4 tbsp Yellow curry paste
• 3 Yukon gold potatoes
• 1 Yellow onion
• 2 Carrots
• 2 tbsp Fish sauce
• 1 tsp Sugar

Steps

1. Cut the chicken thighs into bite-size chunks and the potatoes into 1-inch cubes. Keep the potato pieces even so they finish cooking at the same time as the chicken.
2. Crack the coconut cream as in any good curry: scoop the thick top layer into a pot over medium heat and cook until the oil shimmers at the edges. Fry the yellow curry paste in it for 2 minutes until your kitchen smells like a spice market.
3. Add the chicken and toss to coat in the paste, then pour in the rest of the coconut milk plus 1 cup of water. Bring to a bare simmer.
4. Add the potatoes, onion wedges, and carrot chunks. Simmer gently for 20 to 25 minutes, until the potatoes are creamy inside and the sauce has thickened to a gravy that clings to rice.
5. Season with fish sauce and a pinch of sugar, tasting as you go. Yellow curry should be mild, round, and comforting, the heat a background warmth rather than a headline.
6. Rest 5 minutes off the heat so the sauce settles, then ladle over jasmine rice. This one tastes even better the next day, if it survives that long.

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