Before you cook
Background Recipe story & origin
Gaeng karee (yellow curry) is one of the mildest Thai curries, showing clear Indian influence through its use of turmeric, cumin, and potatoes. The name 'karee' derives from the Tamil word 'kari,' which also gave us the English word 'curry.' Thai yellow curry paste includes dried chiles but in smaller quantities than red or green, plus warming spices that give it its characteristic golden color. The curry likely developed in Thailand's central region, where Indian traders influenced local cooking. Potatoes, unusual in most Thai curries, are standard here along with onions. The result is a creamy, gently spiced curry approachable for those sensitive to heat. It's popular throughout Thailand and is a staple at Thai-Muslim restaurants in the south.
Before you start Equipment you'll need
- large pot or wok — Provides wide surface for building curry and simmering until flavors meld together
Safety Safety & allergen notes
- Yellow curry is mild but still contains some heat.
- Potatoes should be tender but not falling apart.
- Coconut milk separates when fried; this is correct technique.
Non-negotiables Rules for success
-
Use yellow curry paste, not red or green.
Yellow curry paste has different spices (turmeric, cumin) and milder chiles
-
Fry curry paste in coconut cream until oil separates.
This blooming technique releases the aromatics and deepens flavor
-
Cook potatoes until just tender.
Overcooked potatoes dissolve into the curry; they should hold their shape
-
Add basil at the end.
Thai basil wilts quickly; adding last preserves its color and fragrance
Prep Get set first
About 8 min of prep
- Cube chicken thighs
- Peel and cube potatoes
- Cut onion into wedges
- Shake coconut milk well
- Pick Thai basil leaves
Yellow curry is the mildest Thai curry, making it a good entry point. It should be creamy and warming, not fiery.
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Fry the curry paste
Spoon the thick cream from the top of one can of coconut milk into a large pot or wok. Heat over medium-high until it begins to separate and oil appears. Add curry paste and turmeric. Fry 2 to 3 minutes until very fragrant.
-
Cook the chicken and build curry
Add chicken and stir to coat with paste. Cook 3 minutes until chicken is no longer pink on the outside. Add remaining coconut milk, potatoes, and onion. Bring to a simmer.
-
Slow the cook
Simmer gently 20 minutes until potatoes are tender and chicken is cooked through. Stir in fish sauce and palm sugar. Taste and adjust seasoning. Remove from heat, add Thai basil, and stir until just wilted. Serve over jasmine rice.
Chef's notes
Gaeng karee has Indian influence, hence the turmeric and potatoes.
It's sometimes called 'yellow Indian curry' in Thailand.
Chicken, beef, or shrimp all work well.
Serve with jasmine rice or roti bread.