Gäng Gari Gai – Yellow Thai Curry with Chicken
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken
- Vegetables (sweet potatoes and bamboo shoots, alternatively potatoes and carrots)
- Curry paste (yellow Thai curry paste)
- 1 can coconut milk
- Fish sauce
- Peanuts, roughly crushed
- Oil, neutral
Print Recipe
Pin Recipe Instructions
- For vegetables and nuts I don`t have any exact quantities. You have to estimate that at your own discretion.
- Divide the chicken into about 17 parts or cut the fillet into pieces. Cut sweet potatoes or potatoes and carrots into triangles or cut the bamboo into slices. Have all the ingredients ready. Heat a saucepan dry, add oil, fry the curry paste you want, turning it over and over, until the spices begin to smell. Then fold in the chicken pieces, deglaze with coconut milk, bring to the boil and then mix in the vegetables, as well as the peanuts. Season with fish sauce, cook until cooked.
- Serve with Thai fragrant rice.
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