Yellow Curry Paste (Nam Prik Gaeng Gari) & Yellow Curry with Chicken (Gaeng Gari Gai)

Hello , guys !! I come back again to tell you about new recipe of Thailand food. Now, i wanna tell you about yellow curry.. Do you want to know the recipe ?? Check it out ! \(ˆ▼ˆ)/  \(ˆ▼ˆ)/ This chicken curry recipe from Thailand uses dry roasted spices and fresh ingredients to make a aromatic curry paste. You may make the curry paste from scratch or simply used ready-made curry paste like Mae Ploy, Mae Sri or Nittaya brand. Refrigerate any leftover paste in a ziplock bag. It will keep for at least a month.  ≈(ˆ▼ˆ)≈≈(ˆ▼ˆ)≈ Yellow Curry Paste Ingredients (Nam Prik Gaeng Garee) ·    12 dried Thai chilis ·    2 tsp sea salt (or coarse salt) ·    2 shallots, peeled ·    4 cloves garlic, peeled ·    1 thick slice fresh galangal (or dried galangal soaked in water until softened) ·    1 stalk lemon grass, sliced crosswise (discard tough outer leaves and the root end) ·    1 thick slice peeled ginger root ·    1 tbsp coriander seeds ·    1 tsp cumin seeds ·    2 tsp curry powder ·    1 tsp shrimp paste (kapee) Preparation Dry roast corinder seeds and cumin seeds until fragrant over low flame in a heavy bottom pan (be careful not to burn). Set aside. See a more detailed explanation of dry roasting spices. Pound in a mortar and pestle or process in a small blender/food processor container in the following order: dried chiles, sea salt, shallots, garlic, galangal, lemon grass and gingerroot. Process or pound until smooth but some small pieces can still be seen. Now add the roasted spices and curry powder. Process or pound again until the seeds are completely broken up into powder and the paste is blended through. Last add the shrimp paste and gently blend in, using the mortar or processer. Yellow Curry with Chicken (Gaeng Gari Gai)  Ingredients ·    3 tbsp yellow curry paste (either from the recipe above or ready made like Nittayai brand) ·    1 lb chicken, cut into 2 inch pieces (cut through the bones with a sharp cleaver if using chicken with bones) ·    2-3 small red potatoes, scrubbed and cut into 2 inch pieces ·    1/2 tsp sea salt ·    1/2 can (16oz) coconut milk, shake before opening to mix seperated milk ·    2 tbsp fried shallots (available ready-made in a plastic jar), optional ·    1 tsp fish sauce, to taste (Golden Boy brand is recommended) Preparation In a small bowl mix the curry paste with 1 Tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring to a boil over medium-high heat. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil. At the end of cooking, taste and add fish sauce to adjust the saltiness. Cook a minute longer. Remove from heat. Garnish with fried shallots, if desired. Serve with Thai jasmine rice.

Thai Yellow Curry with Chicken Recipe (Gaeng Karee Gai)

This yellow curry recipe is quite similar to Indian curries as it is made with the addition of curry powder. It is a creamy coconut milk based curry with potatoes making it popular with travelers in Thailand who are missing their native food. If you like, you may make this curry using chicken legs instead of chicken breast.

This type of curry is traditionally served with a type of cucumber salad that s commonly served in Thai restaurants in the West.

Ingredients

• 300g (11/2 cups, 10oz) chicken breast - thinly sliced
• 250mls (1 cup, 8 fl. oz.) thick coconut milk (coconut cream)
• 250mls (1 cup, 8 fl. oz.) thin coconut milk
• 1 teaspoon yellow curry powder
• 100g (4 tablespoons) yellow curry paste
• 2 medium potatoes - peeled and cut into small cubes and boiled in water for 5 minutes (or other vegetables such as sweet potato, taro root or pumpkin)
• 40g (2 tablespoons) palm sugar
• 45mls (3 tablespoons) soy sauce

Cucumber Salad Ingredients

• 90mls (6 tablespoons) sugar syrup
• 30mls (2 tablespoons) white vinegar
• 4 tablespoons cucumber, thinly sliced
• 20g (11/2 tablespoons) ground, roasted peanuts
• 1 shallot - thinly sliced
• 1 tablespoon fresh coriander leaves - chopped
• A few slices of big, red chilli

Preparation

1. Put the thick coconut milk into a wok and fry for 3-5 minutes stirring continuously, until the coconut oil begins to separate out. Then add the yellow curry paste and the yellow curry powder and fry for 1-2 minutes.
2. Once the paste is cooked, add the chicken and potato and cook until the outside of the chicken turns white. Then add the thin coconut milk and bring to the boil. Add the palm sugar along the side of the wok until it melts and then add the soy sauce. Simmer for about 5 minutes until the chicken and potato are cooked.
3. Mix the ingredients for the sauce together and serve with the yellow curry.

pum's Thai Yellow Curry Chicken Recipe  This is a shortcut version to delicious Thai Yellow Chicken Curry from Pum. Pum has a Thai cooking school in Phuket and also has Thai restaurants in Paris. Be sure to visit her when you are abroad. This recipe comes from one of her two published cookbooks, which are both for sale in our online grocery (see below). If you want to make your own curry paste see Pum's Yellow Curry Paste recipe. To round out the meal, serve with a simple Cucumber Salad (recipe below) and steamed jasmine rice. Ingredients ·    2 oz (60 grams) chicken ·    4 oz (100 ml) coconut milk ·    6 oz(170 ml) water ·    1 tablespoon yellow curry paste ·    2 pc star anise ·    1 stick cinnamon ·    1 tablespoon sugar ·    2 tablespoon Thai fish sauce ·    8 small tomatoes, cut into a 1" cubes ·    1/4 white onion, cut into a 1" cubes ·    8 slices of carrot Preparation 1.    At low heat in a pan, mix the oil with star anise, cinnamon, onion, tomato and yellow curry paste. Then add the chicken. Stir until all is half cooked. 2.    Add the coconut milk with all the sauces (fish sauce and sugar). Then add the water and carrots, stir and bring to the boil. Cucumber Salad 1. Mix 1/3 cup white vinegar, 2 1/4 tablespoons white sugar; and 1 teaspoon. salt in a small pot. Bring to a boil briefly, remove from heat and allow to cool. 2. Slice 3 small cucumbers, 2 shallots, and 1 red chili (mild fresh chili, optional) just before serving and add the vinegar mixture. Thanks for reading my post ˆ▼ˆ

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