Thai Yellow Chicken Curry With Peanuts & Baby Potatoes

To keep the trend with delicious Thai dishes, today is our first attempt of making a curry: Yellow Chicken Curry (ไก่แกงเหลือง) –  Gang Garee Gai. Our recipe uses salted peanuts and baby potatoes and it’s served with Basmati rice.  For this recipe, we used store bought yellow curry paste, but since we loved this curry so much and we want to eat more, we decided that next time to make our own paste.

Our yellow curry has a well blended taste, not too spicy or sweet. If you haven’t made Thai Yellow Chicken Curry before,  we are hoping you give it a try! Definitely, you won’t be disappointed!


Makes 2 servings

Ingredients  for Yellow Chicken Curry :

  • 300 g chicken breast, cut into bite size
  • 6 baby potatoes, well washed
  • 2 small shallots(I used banana shallots)
  • 60 g yellow curry paste (or aprox. 6-5 tsp)
  • 1 teaspoon minced ginger
  • 300 ml light coconut milk
  • 1/2 cup salted peanuts, crushed
  • 1/2 cup of Jasmin or Basmati rice, to serve
  • 1-2 tablespoons vegetable oil
  • 1 teaspoon fish sauce
  • 1 tablespoon brown sugar
  • Thai basil leaves (optional), to serve
  • 1 chili diagonally sliced

Instructions for  Yellow Chicken Curry :

  • First, wash and drain the rice, then cook it according to the package instructions and set aside when ready.
  • While the rice is boiling, prepare the rest of the ingredients: slice the shallots, wash very well the potatoes removing all the dirt and blemishes and cutting them into smaller pieces (if needed). Wash the chicken breast and cut it into bite-size pieces.
  • Heat the oil in a large pan over a medium heat. Add the shallots and saute them for 1-2 minutes, be careful not to burn it.
  • Add in the chicken, curry paste and ginger and mix well so that curry is coating well the meat. Saute them for about 3 more minutes.
  • Add in the potatoes and coat them as well with curry paste. Saute another extra minute.
  • Add the coconut milk and a bit of water if you want a thin curry sauce.
  • Mix well and simmer for about 20-25 minutes, until the potatoes and chicken are cooked through and the curry sauce slightly thickens.
  • Last, add in the sugar, chili and fish sauce. Stir well so everything is combined. Mix for another 2 more minute and remove from heat.
  • Finally, serve on top of boiled rice and garnish with Thai basil and crushed salted peanuts. Enjoy!
Ps: I did not have Thai basil this time, so because of this I used normal basil, which worked out fine in the end. However, if you prefer your curry hot, I recommend you to use Thai basil.
See more main course recipe here. Need more inspiration? Check out my boards on pinterest.



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