Kaeng Kari Gai is perhaps one of the most commonly known dishes served at Thai restaurants outside of Thailand. The creamy sweetness of the coconut and the subtle flavors of cumin, coriander, and just a hint of Thai chile make it very enjoyable for people who don't normally eat spicy foods. To us, this curry stew is the ultimate Thai comfort food. It's just so delicious on a Chiang Mai cold season night.
This recipe calls for chicken leg and thigh meat, chopped into pieces with the bone left in. If you do it this way your curry with have the most amazing flavor.
Khun Worawut likes to make his own yellow curry, which is a bit of a challenge when you are new to Thai cooking, but using a packaged curry paste is perfectly acceptable. There are 2 kinds of yellow curry, so be sure to get the one that says แกงกะหรี่ or has a picture of Kaeng Kari Gai on it. If you have no luck finding it, or want to get the whole experience, make our recipe for Kaeng Kari Paste first.
Yellow curries are often served with Ajaad (อาจาด), a delicious cucumber and shallot relish, as a condiment. You may have eaten it before, as it's one of the sauces that we serve with Thai satays. The fresh clean taste is just perfect along side a hearty bowl of Kaeng Kari Gai, and the complimentary colors will make your table sparkle. Here is the recipe.