This is a recipe that we made as part of a cooking school we did in Bangkok, Thailand. So first of all many thanks to Koy from the Sompong Cooking School for allowing us to reproduce this recipe with her permission. If you are in Bangkok and like to cook, then we can recommend Sompong as an authentic Thai food cooking experience.
To make Thai yellow chicken curry, you first have to make the curry paste according to the recipe below.
This is for chicken curry. Amounts are per person/serving.
Thai Yellow Curry Paste (Nam Kang Ka Ree)
- 2 dried red chillis, seeded and soaked
- 1 tbsp chopped shallots
- 1/2 tbsp chopped garlic
- 1/2 tbsp chopped lemongrass
- 1 tsp roasted coriander seeds
- 1/2 tsp roasted cumin seeds
- 1/4 tsp coriander root
- 5 peppercorns
- 1 tbsp chopped ginger
- 1 tsp chopped galangal
- 1/2 tsp curry powder
- 1/4 tsp tumeric powder
- 1/4 tsp salt
- 1/4 tsp shrimp paste
Pound the dry ingredients (coriander seeds, cumin seeds, peppercorns, curry powder, turmeric, salt) in a mortar and mix in afterwards all herbs (lemongrass, coriander root, ginger, galangal). Then follow with juicy ingredients (garlic, shallots, shrimp paste, chillis). Pound everything together until mixed well.
Thai Yellow Curry (Kang Ka Ree Gai)
- 70g chicken, cut into small pieces
- 1 tbsp curry paste
- 1 cup coconut cream
- 1 cup coconut milk
- 1 medium size potato, boiled and diced
- 1/4 onion
- 1 inch cinnamon stick
- 1 tbsp fish sauce
- 1/2 tsp palm sugar
- 1 tbsp coconut or wok oil
- 1/2 tbsp butter
- 1 tbsp crispy shallots (for garnish)
(in the pic below, we have also added a sliced yellow pepper to our curry)
Stir fry curry paste in oil, with cinnamon stick and butter, over a medium heat until fragrant. Add one cup of coconut cream and stir until oil surfaces. Add the chicken, onion and potato and stir-fry until the chicken is partly cooked. Mix in the coconut milk and season with the sugar and fish sauce. Boil the curry until the chicken and potatoes are cooked, then turn off the heat. Arrange with the deep fried shallots and fresh chopped coriander leaves, serve in bowls with rice.
