Yellow Thai Curry with Chicken
Thai Gaeng Gari Gai
In my big birthday basket from the Asian store, which I received from Denni and David for my birthday, there was among other things a yellow curry paste. I took this as an opportunity to cook a Thai yellow curry again after a long time. This time with chicken, snake beans, baby corn and cherry tomatoes. I’ve written down the recipe for this “Gaeng Gari Gai” (แกงกะหรี่ไก่) for you here.
Ingredients for 2-3 servings
- 300-350g (10.6-12.3 oz) chicken breast
- 3 snake beans
- 5 cherry tomatoes
- four baby corn
- 2-3 tbsp yellow Thai curry paste
- 400ml (13.5 fl oz) coconut milk
- 1 tbsp palm sugar
- 2 tbsp fish sauce
- 2 tbsp vegetable oil
Preparation
First, prepare the vegetables. Cut the snake beans into three to four centimeter long pieces and quarter the cocktail tomatoes. Then cut the baby corn cobs into thirds, otherwise they will be a little unwieldy when eating later—or should that be “unpalatable”? Finally, cut the chicken breast into bite-sized pieces.
Now heat the vegetable oil in a wok or large pan and fry the yellow curry paste. When the paste begins to smell fragrant, add the meat and continue to fry both together.
Once the meat has completely changed color, it’s time to add the coconut milk. If you notice that there is a solid part at the top of the can of coconut milk when you open it, add this part to the paste and meat first and fry it briefly before deglazing everything with the liquid part. If the coconut milk is completely liquid, you can simply deglaze the meat and paste with it immediately.
Once the coconut milk is simmering, reduce the heat slightly and add the palm sugar and fish sauce. After about five minutes, add the baby corn cobs to the sauce and simmer for another five minutes.
Now add the cocktail tomatoes and snake beans to the curry and cook for another two to three minutes.
Spoon the finished Gaeng Gari into bowls, garnish with Thai basil, and serve piping hot with jasmine rice.
