Recipe: Yellow Thai Curry (Gang Garee) Recipes for Bobsobecks

Yellow Thai Curry (Gang Garee)
Vegetarian/Vegan version
Source: from Win

Note from the Source: This is my mother's recipe, modified to be vegetarian/vegan. I've omitted the chicken and fish sauce and added different vegetables. I have to say, this makes it not quite as good as the original, since it's probably impossible to replicate the flavor of fish sauce (nam plaa), but it's still good. If you'd like, I've found some recipes for vegetarian fish sauce which you may try, but they sound a little iffy to me.
Servings: about 4-5

1 can (13.5 oz) coconut milk - shake well before opening
6 sm/4 lg potatoes
about 1/2 lb broccoli or fried tofu
about 2 1/2 cups of vegetable broth, preferably made with onions
about 1 1/2 TB yellow curry paste (Mae Ploy brand - comes in a round plastic container with yellow label and clear lid - once opened, store in the refrigerator and it will keep for many months)

Steam broccoli until half-cooked. Peel potatoes and boil until tender. Cut potatoes into 1" cubes. Put curry paste and 2 TB of the coconut milk into a large nonstick pot - bring to a boil. Reduce over medium-high heat ., stirring often to prevent burning, until mixture becomes dry and pasty and tiny pockets of red oil surface. If you can't get the oil to surface, add some of the broth, 1-2 TB at a time, and reduce again. If you wish, you can add a few dashes of paprika to enhance the red color. Once oil separates, add the rest of the coconut milk and 1 cup of broth. Reduce again until the oil resurfaces. Just before it boils again, add potatoes and broccoli (or tofu). Boil to desired consistency, adding broth as needed. Serve with ajaat (Thai cucumber salad) and white rice.


Yellow Curry with Chicken (Gaeng Karee Gai) Serving Size: 4

1 tbsp palm sugar (or dark brown sugar, or more to taste)
3 tbsp vegetable oil
3 1/2 cups coconut milk
3 tbsp fish sauce
1/2 cups pearl onions (peeled)
1/2 cups yellow curry paste
1/2 lbs potatoes (small boiling potatoes, peeled and halved)
4 chicken (large boneless chicken breast halves, sliced across the grain into 1/2-inch-thick strips)

Heat the oil in a large wok or skillet over medium heat. Add the curry paste, reduce the heat to medium-low, and cook until fragrant, about 5 minutes. Add 3/4 cup of the coconut milk and stir until well blended. Add the chicken, increase the heat to medium, and cook, stirring, until the chicken is fully coated with the curry paste. Stir in the potatoes, onions, and remaining 2 3/4 cups coconut milk. Cook, stirring occasionally, 20 to 25 minutes, or until the potatoes and onions are tender. Stir in the fish sauce and sugar, and serve hot.