🟡🍗 Thai Yellow Curry Chicken (Gaeng Karee) Super Detailed Recipe + Editor's Local Cooking Guide

Yellow curry chicken is the easiest, least spicy, and most eye-catching Thai curry! It has the aroma of coconut milk, curry paste, and turmeric, and the chicken is tender, slightly sweet, and has a mellow texture, perfect for the whole family. Ready-made yellow curry paste is readily available in Hong Kong supermarkets, making it authentic and easy to make! 🟡🍛✨

Ingredients (Serves 3-4)

• 400g chicken thighs (boneless and cut into large pieces)

• 70g yellow curry paste or 1 packet (Blue Elephant, Aroy-D, Mae Ploy, Thai Taste, etc.)

• 400ml coconut milk (one can)

• Half an onion (diced)

• 4-6 Thai eggplants (regular eggplants or potatoes can be substituted, cut into pieces)

• 100g straw mushrooms (wash and cut in half)

• 6 cherry tomatoes (optional)

• 2 lemongrass (flattened and cut into sections)

• 3 slices of galangal (optional to enhance aroma)

• 4 lemon leaves (torn)

• 1-2 red chilies (cut diagonally, for garnish)

• 2-3 teaspoons fish sauce

• 2 teaspoons coconut sugar/brown sugar

• 1 tablespoon oil

Cooking process

1️⃣ Cut the chicken thighs into large pieces and cut all the ingredients for later use.
2️⃣ Heat oil in a pan and sauté yellow curry paste over medium heat for about 1 minute.
3️⃣ Add one-third of coconut milk and stir-fry until the curry paste is evenly mixed and the oil separates (that is, the paste and the sauce are separated, and the aroma is the best!).
4️⃣ Add chicken, mix well and stir-fry until half cooked.
5️⃣ Add the remaining coconut milk and broth, add onion, eggplant, straw mushrooms, lemongrass, galangal, cherry tomatoes, and lime leaves, bring to a boil and reduce heat.
6️⃣ Cover and bake over medium-low heat for 10-12 minutes, until the chicken and vegetables are cooked through and the soup is fragrant.
7️⃣ Add fish sauce and coconut sugar to taste. You can add or reduce according to your personal taste. Taste until you feel it is just right.
8️⃣ Before serving, sprinkle some red chili peppers for decoration to enhance the color and aroma. Finally, add basil and coriander for flavor.

Editor's Tips

• For a more fragrant taste, add shallot slices or chopped peanuts when frying the curry paste.

• If you don’t like spicy food, reduce or omit the chili peppers, as yellow curry itself is not very spicy.

• You can cook a little more curry sauce and freeze it overnight to mix with rice or serve with bread. It tastes super good.

• You can use ordinary large eggplant, potato or pumpkin, the ingredients are very versatile.

• Thai yellow curry is a perfect match with rice, rice noodles, and Indian flatbread (Roti)!

The yellow curry chicken is mild and not spicy, with a rich coconut milk flavor. It's perfect with rice or even in a lunchbox. I personally cook it myself, and both adults and children love it! Just grab the ingredients at home and you'll have a Thai restaurant experience in just 30 minutes! 🟡🍗🍛