Yellow curry: Difference between revisions
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Yellow [[Curry|curry]] ([[Thai]]: แกงกะหรี่, RTGS: [[Kaeng kari|kaeng kari]], [kɛːŋ karìː]; [[Chinese]]: 黃咖喱) is one of the more popular [[Curries|curries]] often found in Western Thai restaurants. | |||
My favourite curry pastes are the [[Cock Brand pastes]]. They go off quickly, even if [[Refrigerated|refrigerated]], but if they are [[Frozen|frozen]], they keep for years. Even better, you can just remove a few tablespoons of the curry paste even it is frozen. Brilliant! | |||
{{RecipeIngredients | |||
| 3 tablespoons of yellow [[Curry paste|curry paste]] | |||
| 400g can of [[Coconut milk|coconut milk]] | |||
| 450g (1 lb) of [[Chicken|chicken]] pieces. Breast [[Meat|meat]] is good but I feel the cuts with [[bones]] impart more flavour | |||
| 3 medium [[Potatoes|potatoes]], peeled and cut into quarters | |||
| 125g packet of fresh [[Baby sweet corn|baby sweetcorn]] | |||
| 1 teaspoon [[Nam pla|nam pla]] ([[Fish sauce|fish sauce]]) | |||
}} | |||
'''to garnish''' | |||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:Kaeng kari | |Image = [[Image:Kaeng kari kai_jp.jpg|thumb|middle|none|alt=Electus]] | ||
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''<span class="reviewTitle">I love Chinese curries</span>'' | ''<span class="reviewTitle">I love Chinese curries</span>'' | ||
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| 30g [[Fried]] [[Onions|onions]] | | 30g [[Fried]] [[Onions|onions]] | ||
Revision as of 07:19, 6 March 2022
Yellow curry (Thai: แกงกะหรี่, RTGS: kaeng kari, [kɛːŋ karìː]; Chinese: 黃咖喱) is one of the more popular curries often found in Western Thai restaurants.
My favourite curry pastes are the Cock Brand pastes. They go off quickly, even if refrigerated, but if they are frozen, they keep for years. Even better, you can just remove a few tablespoons of the curry paste even it is frozen. Brilliant!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 tablespoons of yellow curry paste
- 400g can of coconut milk
- 450g (1 lb) of chicken pieces. Breast meat is good but I feel the cuts with bones impart more flavour
- 3 medium potatoes, peeled and cut into quarters
- 125g packet of fresh baby sweetcorn
- 1 teaspoon nam pla (fish sauce)
to garnish
| Yellow curry | |
|---|---|
 |
| Servings: | 4 |
| Calories per serving: | 1564 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 29th December 2014 |
|
Best recipe reviewI love Chinese curries 5/5 Not the same as an Indian curry, but none the less, very good. I agree, Cock Brand curry pastes are very good. |
Method
- Part boil the potatoes for 7 minutes and set to one side
- Cut your chicken into bite-sized pieces, cutting through the bone with a cleaver if needed
- Halve the baby sweetcorn cobs
- Mix the can of coconut milk well and add to a pan or wok together with the yellow curry paste
- Add the chicken pieces, potatoes, baby sweetcorn cobs and nam pla
- Bring the coconut milk to the boil and reduce the heat and simmer for 15 minutes
Serving suggestions
Serve garnished with crispy fried onions on a bed of plain rice
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