Gaeng Kari - Thai Yellow Curry Recipe
This recipe is in progress and will change
Ingredients:
2 tablespoons fresh galangal, minced
2 tablespoons lemongrass, sliced thin (lower stalk only)
2 tablespoons red shallots, chopped
3 tablespoons garlic, chopped
1 tablespoons coriander root, chopped
2 tablespoons fresh turmeric, chopped
3 pieces Thai long red chilies (prik chi faa)
4 pieces kaffir lime leaves, stems removed, finely chopped
1 tablespoons cumin (whole or ground)
1 teaspoons coriander seeds
1 teaspoons paprika powder
1 teaspoons turmeric powder
0.5 teaspoons ground cloves
0.5 teaspoons ground cinnamon
0.3 teaspoons ground dried hot chili
2 teaspoons Thai shrimp paste (kapi)
2 teaspoons coconut sugar
2 teaspoons fish sauce
2 teaspoons vegetable oil
21.4 ounces chicken thighs (bone-in or boneless), cut into pieces
1.7 cups coconut milk
2 pieces waxy potatoes, cut into chunks
0.5 cups water
1 tablespoons fish sauce (for finishing)
1 teaspoons coconut sugar (for finishing)
Directions:
1. Prep paste ingredients: Clean and chop all fresh paste ingredients: 2 tablespoons fresh galangal, minced, 2 tablespoons lemongrass, sliced thin (lower stalk only), 2 tablespoons red shallots, chopped, 3 tablespoons garlic, chopped, 1 tablespoons coriander root, chopped, 2 tablespoonsfresh turmeric, chopped, and 3 pieces Thai long red chilies (prik chi faa). Remove center stems from 4 pieces kaffir lime leaves, stems removed, finely chopped and chop very fine. Measure out all dry spices and set aside.
2. Pound the paste: Using a granite mortar and pestle (or a food processor), pound the fresh ingredients starting with the hardest first: galangal, lemongrass, then add coriander root, turmeric, shallots, garlic, chilies, and kaffir lime leaves. Work until broken down into a rough paste. Add 1 tablespoons cumin (whole or ground), 1 teaspoons coriander seeds, 1 teaspoonspaprika powder, 1 teaspoons turmeric powder, 0.5 teaspoons ground cloves, 0.5 teaspoonsground cinnamon, 0.3 teaspoons ground dried hot chili, and continue pounding. Finally add 2teaspoons Thai shrimp paste (kapi), 2 teaspoons coconut sugar, 2 teaspoons fish sauce, and 2teaspoons vegetable oil and pound until combined into a unified paste. Don't worry about some fibrous texture — it softens during cooking.
3. Bloom the paste in coconut milk: Pour about ¾ of the 1.7 cups coconut milk into a wok or pot and bring to a medium heat. Add about 3–4 tablespoons of the homemade curry paste and stir continuously over medium heat until very thick and the coconut oil begins to separate and pool around the paste (the 'cracking' stage). This concentrates and blooms all the aromatics.
4. Cook the chicken: Add the 21.4 ounces chicken thighs (bone-in or boneless), cut into pieces to the paste and stir to coat. Cook, turning occasionally, until the outside of the chicken is sealed and white, about 5 minutes
5. Add remaining coconut milk, water & potatoes: Pour in the remaining 1.7 cups coconut milk and 0.5 cups water. Add the 2 pieces waxy potatoes, cut into chunks. Bring to a boil, then reduce to a steady simmer.
6. Simmer until cooked through: Simmer until the chicken is fully cooked and the potatoes are tender, about 20–22m 30s - Stir Occasionally
7. Season and serve: Taste and adjust seasoning with 1 tablespoons fish sauce (for finishing) for saltiness and 1 teaspoons coconut sugar (for finishing) for sweetness. Serve hot over jasmine rice, or with khanom chin (round rice noodles). Garnish with thinly sliced kaffir lime leaves or red chili if desired.
