Photograph of the finished Kaeng kari

Thailand · Cà ri vàng Kaeng kari

Kaeng kari

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 720 g
  • Photograph of Potato Potato 480 g
  • Photograph of Coconut milk Coconut milk 720 ml
  • Photograph of Curry powder Curry powder 48 g
  • Photograph of Red curry sauce Red curry sauce 80 g
  • Photograph of Onion Onion 2
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Palm sugar Palm sugar 48 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Sauté the red curry paste with the yellow curry powder in thick coconut milk until the oil is separated.
  2. 2 Add the chicken to the pan and stir-fry until it absorbs the golden color.
  3. 3 Pour in the remaining coconut milk and water, and simmer gently.
  4. 4 Add the potatoes and onions cut into large pieces and simmer for 25 minutes until the potatoes are tender.
  5. 5 Season with fish sauce and palm sugar to balance the salty and sweet flavors, then turn off the heat.

With an appliance

  • Oven 1 hr

    Replace steps 3 and 4: place the chicken, coconut milk, water, potatoes, and onions in a heatproof pot, cover, and simmer on the middle rack of a 170°C oven for 28 minutes. Stir once at minute 18 to prevent the coconut milk from sticking to the bottom.

Start cooking