Yellow Curry with Chicken and Potato (Gaeng Garee)

Name: Yellow Curry with Chicken and Potato (Gaeng Garee)
Prep time: 30 min
Total time: 1 h 30 min

November 28, 2014

Prep 30 min Total 1 hr 30 min

Yellow Curry with Chicken and Potato (Gaeng Garee) © kvalifood.com

Yellow curry is one of the clearest examples of Indian influence on Thai cooking. The curry paste includes ingredients uncommon in other Thai curries - curry powder, turmeric, and ginger - all staples of Indian cuisine. The result is a rich, warmly spiced curry with a comfort-food quality. Crispy fried shallots are the classic garnish and worth the extra effort when you have time. About 1 hour plus 30 minutes if making the curry paste from scratch.

Ingredients

Serves 3-4

Yellow Curry Paste

1 1/2 tsp coriander seeds
3/4 tsp cumin seeds
1/4 tsp white peppercorns
8-10 large dried chilies, seeded
1 tsp salt
2 Tbsp lemongrass, finely chopped
1 Tbsp galangal, finely chopped
1 Tbsp ginger, finely chopped
3/4 tsp ground turmeric
2 tsp curry powder
60 ml shallots, finely chopped
2 Tbsp garlic, finely chopped
1 tsp shrimp paste (gapi)

The Curry

4 ¼ dl coconut milk
1 recipe yellow curry paste (above) (or 5-6 Tbsp store-bought)
4-5 chicken thighs, bone-in
2 ¼ dl water
1-2 Tbsp fish sauce
1 1/2 Tbsp palm sugar, finely chopped, packed
2 medium potatoes, cut into chunks
1/2 medium onion, cut into 1 ½ cm strips
125 ml shallots, thinly sliced (optional, for fried shallots)
1-2 Tbsp tamarind juice
2 ¼ dl cherry tomatoes
Jasmine rice, for serving

Directions

Making the Curry Paste

Toast the coriander seeds in a dry saute pan over medium-high heat, stirring constantly, until fragrant and slightly darkened, about 4 minutes. Transfer to a plate to cool. Repeat with the cumin seeds.

Grind the toasted coriander seeds, cumin seeds, and white peppercorns into a fine powder and set aside.

Grind the dried chilies into a powder using a spice grinder. Alternatively, soak them in water for at least an hour to soften, then drain and pat dry.

If using ground dried chilies: In a heavy mortar and pestle, pound the salt, lemongrass, galangal, and ginger into a fine paste. Add all the ground spices and dried chili powder and pound to combine. Add the shallots and garlic and pound into a fine paste. Add the shrimp paste and pound to mix.

If using soaked chilies: Cut the drained chilies into small pieces. Pound them with the salt in a heavy mortar and pestle into a rough paste. Add all the ground spices and continue pounding into a fine paste. Add the lemongrass, galangal, and ginger and pound into a fine paste. Add the shallots and garlic and pound into a fine paste. Add the shrimp paste and pound to mix.

Making the Curry

Reduce 3/4 cup of the coconut milk in a medium pot over medium heat until very thick and clear coconut oil starts separating from the white portion, about 10-15 minutes. If separation doesn’t happen, just proceed once the coconut milk is thick - some brands are processed to prevent separation.

Add the curry paste to the reduced coconut milk and cook over medium-low heat for 3-4 minutes, stirring constantly, until very thick.

Add the chicken and toss to coat in the paste. Pour in the remaining 1 cup coconut milk and 1 cup water, then stir to combine. Add 1 Tbsp of the fish sauce and 1 Tbsp of the palm sugar. Simmer gently for 30 minutes.

Add the potatoes and onion, adding more water as needed to keep the potatoes mostly submerged. Simmer for another 15 minutes or until the chicken is fork-tender and the potatoes are cooked through.

Fried Shallots (optional)

While the curry simmers, spread the sliced shallots on a paper-towel-lined plate, sprinkle generously with salt, and let sit for 15 minutes. Press paper towel onto them to blot the moisture. Heat about 1 inch of vegetable oil in a small pot over low heat to around 300°F (149°C). Add the shallots and fry, stirring constantly, keeping the heat low. Remove as soon as they turn golden brown and the bubbling subsides. Drain on paper towel.

Finishing

Taste the curry and adjust seasoning with the remaining fish sauce, palm sugar, and tamarind juice. Turn off the heat, stir in the cherry tomatoes (pierce them with a knife first), and let the residual heat gently warm the tomatoes for a few minutes.

Serve topped with fried shallots alongside jasmine rice.

Notes

You can use starchy or waxy potatoes. Starchy ones (like russet) should be peeled and watched carefully as they fall apart quickly if overcooked. Waxy potatoes can be used with their skin on.
Pierce the cherry tomatoes before adding them to prevent them from bursting when you eat them.
The entire curry can be made in advance. Add the tomatoes only when reheating to serve.
Store-bought yellow curry paste (5-6 Tbsp) is a perfectly good shortcut and saves about 30 minutes.
The fried shallots are optional for a weeknight dinner but really complete the dish when you have guests.