Yellow Curry with Chicken Recipe

Yellow Curry with Chicken

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.

Yield: 2 - 3 servings
Prep time: 15 minutes
Cooking time: 30 Minutes
Ready in: 1 Hour


  • 2 Whole Chicken Legs
    (drumstick and thigh meat, bone in, chopped into 2 inch pieces)
  • About 2 Cups Coconut Milk
    (Not shaken, allowed to settle so fat is on top)
  • 2 - 3 Potatoes
    (medium-sized white potatoes, peeled and cut into large pieces.)
  • 1/2 Brown or Yellow Onion
    (Large onion, medium slices)
  • 1 cup Baby corn
    (or 1 12 - 14 oz can, split lengthwise, and cut in half)
  • 2 Tablespoons Yellow Curry Paste
  • 1 - 2 teaspoons Fish Sauce
  • 1 - 2 Tablespoons Coconut Sugar
  • 1 - 2 Cups Water
  • 1/2 Thai Long Chili
    (small piece of red and green chili, slivered to use as garnish)

Basic Directions:

1) Using a meat cleaver or large knife, chop the chicken legs into 2 inch pieces. Leave the bone in.

2) Add half the coconut milk to a warm pan. Let it start to bubble, then add the curry paste. Mix it together as much as you can, and let it cook for about 2 minutes, stirring often.

3) Add sugar and fish sauce. Stir until the sugar melts, then add the pieces of chicken to the pan. Cover and cook on each side for about 5 minutes.

4) When the chicken has browned a little and is thoroughly cooked, add in the other half of the coconut milk. Heat to boiling, then add the potato and onion. Add a little water if needed to barely cover everything. Let it cook for about 10 minutes or until the potatoes are soft.

5) Serve hot with steamed rice.

For more detailed information and a free video lesson, visit this web page: