Central Thailand

Thai yellow curry

Name: Thai yellow curry
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 5 dried chillies soaked dried red chilli; 4 shallots; 6 cloves garlic; 1 stalk lemongrass; a thumb galangal; a small piece ginger; 1 tsp turmeric (ground turmeric); 1 1/2 tsp coriander seeds; 1/2 tsp cumin seeds; 1 tsp shrimp paste; 1 tbsp cooking oil (vegetable oil); Chicken, boneless, thigh pieces; 3 in chunks potato; 1 in wedges onion; 3/4 cup thick coconut milk; 1 1/4 cups thin coconut milk; 1 1/2 tbsp fish sauce; 2 tsp palm sugar jaggery

Turmeric gold, potato soft, gently hot. The Thai curry that feels most like home to Indian taste buds.

50 minTime

31 gProtein each

mildSpice

Kaeng kari1 chapter · 1 min read

Make it your way

Grandma's wayKaeng kari gai with potatoes.

The original

458kcalsame

31 gproteinsame

5 gfibresame

50minutessame

Thai yellow curry.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli5 dried chillies, soaked

Shallots4

Garlic6 cloves

Lemongrass1 stalk

Galangala thumb

Gingera small piece

Turmeric (ground turmeric)1 tsp

Coriander seeds1½ tsp

Cumin seeds½ tsp

Shrimp paste1 tsp

Cooking oil (vegetable oil)1 tbsp

Chicken, bonelessthigh pieces

Potato3, in chunks

Onion1, in wedges

Thick coconut milk¾ cup

Thin coconut milk1¼ cups

Fish sauce1½ tbsp

Jaggery2 tsp palm sugar

Method

4 steps

1Toast the seeds and grind with chillies, shallots, garlic, lemongrass, galangal, ginger, turmeric and shrimp paste.
2Fry 4 tbsp paste in oil and half the thick coconut milk until fragrant.
3Add chicken, potatoes and thin coconut milk. Simmer until potatoes are tender and chicken is cooked through with no pink.
4Add onion, remaining thick coconut milk, fish sauce and sugar. Simmer 3 minutes and serve.

Serve it like this

Serve in a deep bowl with potato chunks peeking out, a few fried shallots on top, and rice or warm roti alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Central Thailand

Thai yellow curry

Turmeric gold, potato soft, gently hot. The Thai curry that feels most like home to Indian taste buds.

50 minTime

31 gProtein each

mildSpice

Kaeng kari1 chapter · 1 min read

Make it your way

Grandma's wayKaeng kari gai with potatoes.

The original

458kcalsame

31 gproteinsame

5 gfibresame

50minutessame

Thai yellow curry.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli5 dried chillies, soaked

Shallots4

Garlic6 cloves

Lemongrass1 stalk

Galangala thumb

Gingera small piece

Turmeric (ground turmeric)1 tsp

Coriander seeds1½ tsp

Cumin seeds½ tsp

Shrimp paste1 tsp

Cooking oil (vegetable oil)1 tbsp

Chicken, bonelessthigh pieces

Potato3, in chunks

Onion1, in wedges

Thick coconut milk¾ cup

Thin coconut milk1¼ cups

Fish sauce1½ tbsp

Jaggery2 tsp palm sugar

Method

4 steps

1Toast the seeds and grind with chillies, shallots, garlic, lemongrass, galangal, ginger, turmeric and shrimp paste.
2Fry 4 tbsp paste in oil and half the thick coconut milk until fragrant.
3Add chicken, potatoes and thin coconut milk. Simmer until potatoes are tender and chicken is cooked through with no pink.
4Add onion, remaining thick coconut milk, fish sauce and sugar. Simmer 3 minutes and serve.

Serve it like this

Serve in a deep bowl with potato chunks peeking out, a few fried shallots on top, and rice or warm roti alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Thai yellow curry

Make it your way

Ingredients

Method

Thai yellow curry

Make it your way

Ingredients

Method

Make it a meal