Gaeng Karee Gai (Yellow Curry with Chicken)


1 Pound Chicken, Boneless and Skinless, cut into bite-sized cubes
1 Cup Coconut Milk
1/2 Cup Coconut Cream
1 Tablespoon Thai Yellow Curry Paste
1 1/2 Cup Cubed Potato
1/4 Cup Fresh Shallot
1 Tablespoon Fish Sauce
1 Teaspoon Palm Sugar
1 Tablespoons Vegetable Oil


8 Tablespoons White Vinegar
2 Teaspoons Sugar
2 1/2 Tablespoons Cucumber, Very Coarsely chopped or sliced
2 Shallots (or any variety of purple onion) Chopped
8 Fresh Thai Chiles

Put coconut milk into a pot, add chicken, and cook over low heat until the chicken is cooked.

Add vegetable oil into a wok, over low heat add sliced shallots. Fry until crunchy, remove shallots from wok and set aside on a plate.

Add yellow curry paste to the wok, and stir-fry until it’s fragrant. Add coconut cream, a little bit at a time, keep stirring and gently cooking until some oil comes up to the surface. Scoop your chicken out from the pot, and add this to the wok. Next, put the entire wok ingredients into your cooking pot with the coconut milk.

Add potatoes to the pot, bring to a boil, season with fish sauce and sugar. Let the potato cook over low heat (about 10 minutes), remove from heat and serve. Sprinkle crunchy shallots on top, and serve with Ajad and jasmine rice.


Combine the ingredients, and leave to stand overnight. Alternatively, you can gently heat the vinegar, add 4 tablespoons water, let it cool, then pour that over the other ingredients and serve right away.

Note: This is a basic Thai yellow curry with chicken and potato. It’s also good with bell pepper, butternut squash, or any seasonal vegetable of your choice.

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