Destination
Krabi
The story
Kaeng kari ("curry curry," from the Tamil-Malay word for spiced sauce) is Thailand's gentlest curry — sometimes called Thai yellow curry — and reflects the Muslim-influenced cooking tradition of central and southern Thailand. Chicken and cubes of potato simmer in a coconut-milk-based sauce built on a paste of dried chilies, shallot, garlic, lemongrass, galangal, coriander root, cumin, coriander seed, turmeric (which gives the specifically yellow colour) and shrimp paste, thickened with ground roasted peanuts, seasoned with fish sauce and palm sugar, finished with a scatter of crispy fried shallots. Served with steamed jasmine rice and — the classical Bangkok touch — a small dish of cucumber-in-vinegar pickle (achat) on the side. The result is a curry gentler than green or red, more approachable to non-Thai palates.
Method
Whisk vinegar, sugar, salt and warm water in a bowl until dissolved. Add cucumber, onion and chilies. Rest at least 30 minutes at room temperature.
Make from scratch or measure 4 tbsp store-bought yellow curry paste.
In a heavy pot, warm 200ml coconut cream over medium heat. Cook 5 to 8 minutes until the cream reduces, thickens and splits (oil separates).
Add the yellow curry paste and extra turmeric. Fry 4 minutes until fragrant and deep gold.
Add chicken pieces and onion wedges. Toss to coat. Cook 5 minutes to seal.
Add remaining coconut cream, coconut milk, chicken stock and potato. Bring to a simmer.
Simmer 30 to 35 minutes over low heat until potatoes are fork-tender and chicken is cooked through.
Stir in ground peanuts, fish sauce and palm sugar. Simmer 5 more minutes. Taste and adjust. Serve in bowls over jasmine rice, topped with fried shallots and coriander. Serve cucumber achat pickle in a small dish on the side.
Tips
- Cream-split first. Same technique as green curry — do not skip.
- Ground peanuts thicken. This is what makes kaeng kari specifically Thai-Muslim. Peanut butter is a practical substitute.
- Cucumber achat pickle is essential. The sharp-sweet pickle cuts the richness of the coconut curry. Do not skip.
- Store-bought paste works. Mae Ploy yellow curry paste is authentic and gets you cooking in 30 minutes.
More recipes
View all
Egg noodles in a rich coconut-curry broth with braised chicken, topped with crispy fried noodles, pickled mustard greens, shallots and lime. Northern Thailand's iconic bowl.
A rich green curry of coconut milk, aromatic green paste, chicken, Thai eggplant and sweet basil. Central Thailand's most-loved curry.
Flaky puff pastry pockets filled with yellow-curried chicken and potato, deep-fried until golden. Bangkok's British-colonial-inspired snack sold at every tea shop.
Bone-in chicken pieces marinated in garlic, fish sauce and coriander root, dredged in seasoned rice flour and fried crackly. Thailand's answer to fried chicken, sold at every market.
Thai instant noodle brand Mama transformed into a proper meal: tom yum broth, minced pork, prawn, kaffir lime and a runny yolk fried egg. Thailand's midnight comfort food.
Chicken feet slow-simmered in a hot-sour tom yum broth with lemongrass, galangal, kaffir lime, mushrooms and lime juice. Bangkok's gelatinous late-night noodle-shop favourite.