Gang Garee Curry Recipe (Thai Yellow Chicken Curry)

Ingredients

• 530 ml (2 cups + 2 tbsp)full-fat coconut milk
• 22.5 ml (1 1/2 tbsp)yellow curry paste
• 150 g (1 cup), cut into bite-sized piecespotatoes
• 15 ml (1 tbsp)fish sauce
• 15 ml (1 tbsp)palm sugar
• 60 g (1/2 cup), choppedcarrot
• 115 g (3/4 cup), choppedonion
• 280 g (1 1/4 cups or 10 oz), slicedchicken

Instructions

1. 1

   Reduce the coconut milk

   Pour half of the coconut milk into a large wok or pot over medium heat. Cook until it thickens slightly and the oil begins to separate.

2. 2

   Fry the curry paste

   Fry the yellow curry paste in a pan until fragrant, about 1 minute.

3. 3

   Simmer the potatoes

   Turn the heat to low. Add the remaining coconut milk, fish sauce, palm sugar and potato pieces. Cover and simmer for 5 minutes.

4. 4

   Add chicken and vegetables

   Add the chicken, onion and carrots. Cover again and simmer for about 3 minutes, or until the vegetables are as soft as you like. Serve immediately with jasmine rice.

What is gang garee curry?

Gang garee, also called gaeng karee, is a Thai yellow curry, typically recognised by its fragrant curry paste and coconut milk base. This version pairs chicken with potatoes, carrots and onion for a straightforward, filling meal.

The recipe keeps the cooking time short by simmering small pieces of potato and adding the sliced chicken and vegetables towards the end. The result is a creamy curry with a balance of savoury, sweet and aromatic flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 845 calories, 27g protein, 36g carbs, 70g fat.

The coconut milk contributes most of the fat and calories, while the potatoes and palm sugar provide carbohydrates. Chicken supplies the protein, with the vegetables adding some additional carbohydrates and fibre. Serve with a moderate portion of jasmine rice and plenty of the curry’s vegetables to make a balanced plate.

Choosing the ingredients

Curry paste: Yellow curry paste supplies the main aromatic flavour. Frying it briefly helps bring out its fragrance before it is diluted with the rest of the coconut milk.

Coconut milk: Full-fat coconut milk gives the sauce its richness. The recipe starts by reducing half until the oil begins to separate, then uses the rest to make the curry.

Chicken and vegetables: Slice the chicken and cut the potatoes into bite-sized pieces so they cook quickly. Chop the carrot and onion to a similar scale for an even mix in each serving.

Building the curry base

Coconut milk: Heat half in a large wok or pot over medium heat, watching for it to thicken and for the oil to separate. This is the cue to move on rather than letting it cook unattended.

Curry paste: The method specifies frying the paste in a pan for about 1 minute, until fragrant. Keep it moving and avoid letting it scorch.

Getting the timing right

Potatoes first: Add the potatoes with the remaining coconut milk, fish sauce and palm sugar, then cover and simmer for 5 minutes. Bite-sized pieces help them soften within this short cooking window.

Chicken and vegetables: Add these after the first simmer and cook for about 3 minutes, or until the vegetables reach your preferred softness. Check that the chicken is cooked through before serving.

Texture and flavour cues

Sauce: The coconut milk should become slightly thicker in the first stage, with oil starting to separate. Once the remaining milk is added, the curry should simmer gently rather than boil hard.

Vegetables: The recipe leaves their final softness to your preference. For a little more bite, check them at around 3 minutes; cook slightly longer if you want them softer.

Serving the curry

Rice: Serve the curry straight away with jasmine rice, as the recipe suggests. Rice makes a simple accompaniment for the coconut sauce.

Portions: Divide the chicken, vegetables and sauce evenly between two bowls. Spoon the sauce over the rice so each portion gets a mix of ingredients.

Recipe notes & tips

• Cut the potatoes into evenly sized bite-sized pieces so they soften at a similar rate.
• Keep the coconut milk over medium heat while reducing it and watch for the oil to separate.
• Stir the curry paste as it fries so it becomes fragrant without catching.
• Use a lid during both simmering stages to help the potatoes and vegetables cook quickly.
• Check that the chicken is cooked through before serving, as pieces can vary in thickness.

Variations

• Add green beans: Include a handful with the chicken and vegetables for another vegetable in the curry.
• Adjust the heat: Use more or less yellow curry paste to suit your preference.
• Swap the protein: Use sliced firm tofu in place of chicken and check that it is heated through.
• Use sweet potato: Replace the potato with bite-sized pieces of sweet potato and check for tenderness as it simmers.
• Finish with herbs: Scatter chopped coriander over the curry just before serving.

Common mistakes to avoid

• Scorching the paste: Fry it briefly and keep it moving until fragrant.
• Cutting large potato pieces: Smaller, evenly sized pieces are more likely to soften during the 5-minute simmer.
• Boiling the sauce hard: Keep the heat low after adding the remaining coconut milk to maintain a gentle simmer.
• Adding the chicken too early: Follow the order in the method so it cooks during the final stage rather than overcooking.
• Skipping the doneness check: Check the chicken is cooked through and the vegetables are as soft as you want before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a small splash of water if the sauce has thickened.

Frequently asked questions