Poultry Recipes Soups and Stews

Thai Yellow Curry Chicken (Kang Ka Ree)

January 5, 2018
Thai Yellow Curry chicken

To get the year rolling, how about a Thai Yellow Curry Chicken (Kang Ka Ree), a Thai version of chicken curry that uses a pre-made curry paste available in most Asian grocery stores. Slightly sweet from the coconut milk, this version of chicken curry isn’t too spicy. It’s a great way to start the year and shopping for the paste will provide the perfect excuse to go exploring. You never know what you might find at an Asian grocer’s, but it’s guaranteed to get you thinking of what you’d like to cook up next!

Thai Yellow chicken curry

An authentic Thai yellow curry will make all the difference in the flavor of the dish. Locate an Asian grocery in your town and go exploring through the aisles.

Thai Yellow Curry Chicken (Kang Ka Ree) Recipe

4 – 5 pounds bone-in chicken legs and thighs

2 sweet onions, cut into 1/8ths

1/2 cup yellow curry paste

Note: there are many brands of yellow curry paste and it’s well worth experimenting with them to find out which one suits your taste best. Keep in mind you will need 3-4 tablespoons curry paste for each can of coconut milk you use in the recipe

2 cans lite coconut milk

6 carrots, peeled, cut into 2 inch lengths and halved

1 cup frozen green peas

12 small new white potatoes, halved

fish sauce

safflower oil

Thai Yellow Curry Chicken

The curry paste will gradually turn a dark reddish brown as the chicken releases its juices while simmering in the sauce. Try not to submerge the meat to keep the skin crisped.

Heat oil in large, heavy skillet and brown chicken on both sides until skin is crisped. Remove chicken pieces to clean bowl.

Add onions and increase heat to high. Char in spots and then remove to plate.

Lower heat to medium and add coconut milk and yellow curry paste to skillet, stirring to dissolve. Bring mixture to boil.

Add carrots and potato, coating with sauce. Return chicken to skillet along with juices that have collected in the bowl. Reduce heat to simmer and cover skillet. Cook until chicken is tender and juices run clear, about 30 minutes. Add frozen peas and simmer for another 20 minutes. Add fish sauce to taste — as you might do with salt or soy sauce — stirring to incorporate.

Serve stew in warmed shallow bowls with charred onion.

Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,  https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.

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