Here is my version of Thai Yellow Curry with Chicken or Gaeng Karee Gai. I originally learned how to make curry pastes and this dish at one of my cooking classes at the Blue Elephant Cooking School in Bangkok. Yes, I know how to make my own curry pastes. Yes, I brought a massive granite mortar and pestle back from Thailand. BUT…why go through all the trouble of making your own curry paste when there are some great ones on the market? I personally like Mae Ploy curry pastes. They are a product of Thailand and come in a variety of flavors. Life is busy enough, so like I said in my last post, it is necessary to find a cheat here and there.
When I learned how to make this we used jack fruit instead of potatoes but I always wondered why I am eating starch upon starch, so for my version I substituted cauliflower for the potatoes.
What you will need:
2 T ground nut cooking oil
2 T yellow curry paste
1 can coconut milk (use light for less calories)
1-2 cups chicken stock (I used water to lessen the richness)
1/2 head of cauliflower, cut into small florets
2 carrots, cut into bite size pieces
1 can of baby corn
1 small onion, sliced
4 kaffir lime leaves
the juice of 1 lime
1-2 T fish sauce, to taste
3 chicken thighs, de-boned and sliced (remove and discard skin)
2 Thai chilies, thinly sliced for garnish
What you will do:
1. In a wok over medium/high heat add the cooking oil. To the oil, add the curry paste and fry. You are looking for the curry paste to cook and absorb all the oil and start to give off an aroma. Add the coconut milk in 3 stages: add 1/3 of the can and let bring to the boil, repeat until the whole can has been added. Add the kaffir lime leaves.
2. Add chicken stock (or water) slowly and stir to incorporate. Add chicken and onions, turn heat to medium low and let chicken cook through.
3. Add the vegetables, stir and turn to low and let simmer until chicken and veggies are cooked through. When everything is cooked through, add the lime juice and the fish sauce. Taste and adjust seasonings.
For faster cooking, parboil the carrots ahead of time. To parboil, bring a pot of water to the boil. Add carrots (or potatoes, if using) and cook for about 5 minutes. Drain under cool water and wait to add to curry. This will cut the cooking time down and ensure your veggies are tooth tender.
Cheers and happy eating!