---
title: Gaeng Kari Gai (Thai Yellow Curry with Chicken and Potato)
servings: 4
prep time: 15 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/thai-yellow-curry-chicken-potato
---

Gather @yellow curry paste{3%tbsp}, @chicken thigh{600%g} and @peanut{30%g}.

Heat a couple tablespoons of oil (or the thick cream from the top of an unshaken can of @coconut milk{400%ml}) in a wide pot and fry the curry paste until it darkens and smells toasty, about 2 minutes. ~{2%minutes}

Add the chicken and toss until every piece is coated in paste and sealed on the outside, about 3 minutes. ~{3%minutes}

Pour in the coconut milk along with enough water to just cover, and bring to a gentle simmer.

Add the @potato{400%g}, @carrot{150%g} and @onion{1} and simmer, uncovered, until the potato is tender enough to crush against the side of the pot, 15–18 minutes. ~{18%minutes}

Season with @fish sauce{1.5%tbsp} and @palm sugar{1%tbsp}, tasting until it settles into round, mellow sweetness rather than sharp heat.

Scatter crushed peanuts over each bowl and serve with @jasmine rice{300%g}.