My presentation for today is a Thai-Muslim dish which is mostly known in the West as “Thai yellow curry” or ‘Kaeng Karee’ as it is called in Thailand. It is believed to be of Indian origin and often features chicken, potatoes and onion. It can also be made with other meats or seafood.
‘Kaeng Karee’ has some ingredients close to Massaman curry. The different that make ‘Kaeng Karee’ apart from Massaman including the feature of colour in ‘Kaeng Karee’ present with yellow, also it use less ingredients than Massaman. The yellow curry paste is not mixed with shrimp paste or
turmeric lemongrass, mace and nutmeg. Also when it cooking you do not add peanut or cardamon. Besides, the taste of yellow curry start with creamy salt follow up with sweet and then sour, while the taste of Massaman curry start with the creamy sweet, followed closely with sour and salty. But they both curry accompany with cucumber relish to balance the flavors and the richness of coconut cream.
If you are vegetarian tofu can adapt well for this curry. I hope you enjoy this dish or make once in a while and thank you for follow up to my post. 🙂
Ingredients (Serve 4)
1,000-1,100 ml Coconut cream and coconut milk *home made use 1 whole coconut will get coconut meat about 400 grams or use a *coconut in carton box (not a can) if you not have a time
80-100 gr Yellow curry paste (Nam prik Gaeng Karee) commercial buy is fine
30-40 gr Onion (Yellow or white), fine slices
50-60 gr *Ripe banana, peeled and fine slices, this will create extra fragrant for this curry
1 Tbsp Cooking oil
60 ml (1/4 cup) Fish sauce (estimates) the saltiness is already contain from the yellow curry paste
60-65 grams (estimates) Coconut palm sugar
4-5 Tbsp (estimates)Tamarind juice, Tamarind paste small amount mixed with a cup of hot water until soft then press through a strainer
400 gr Chicken Thigh skinned, half cut
1 Red onion or shallot, fine slices and fry until golden brown and crispy for garnish
400 gr Yellow potato or sweet potato, I use them both cut to your favorite shape or press
1. Preparation for Cucumber relish, coconut cream and coconut milk or from carton if you not have a time.
2. Cooking: Boil potatoes until perfect cooked then set separate. (this is option) *The reason to boil potatoes separated to prevent the potato over cooked and became mushy when reheat the curry many times.
Another cooking pot, Use medium-high heat, add cooking oil and fry 30-40 gr slices onion until fragrant then add slices banana and fry until banana became mash. *Indeed ripe sweet banana make this curry a beautiful and delicious smell … Add the yellow curry paste to fry and add coconut cream little at time until finish. Stir often so curry paste will not get burnt. Add chicken meat and stir occasionally then finish the coconut milk and water and let boil. Let chicken cooking 10-15 minutes while season with palm sugar, tamarind juice and fish sauce. Reduce the heat to simmer while adjust the flavors to the standard taste of this curry is first creamy saltiness follow up with sweet from palm sugar and then sour from tamarind. Add cooked potato and onion let onion well cook then turn off the stove.
3. Transfer to a serving plate and garnish with fried red onion (shallot) serve with rice and cucumber relish.