Gaeng kari, or yellow curry, came to Thailand with Indian and Muslim traders, and its turmeric-tinted paste still carries those spice-route roots. It is the mildest of the Thai curries, with a mellow, homey warmth that makes it a favorite for kids and for anyone easing into Thai food. In the south it is even eaten at breakfast with fresh bread, a habit from its Muslim past. Simmered with chicken and potatoes, it is the curry of family Sunday dinners.
Golden broth, fork-tender potatoes
The sauce is creamy and fragrant with turmeric and coconut milk, with a gentle heat that warms rather than burns. Chicken thighs stay tender while the potatoes soak up the golden broth until they are soft and sweet. Serve it over jasmine rice and spoon every last drop of that velvety sauce over the top — no one leaves a clean bowl. The potatoes soak up so much of the golden broth that they turn soft and sweet, and they become the best part of the dish.
Craving more? Explore all Thai Kitchen recipes.
Curious how this curry compares to others? Our World of Curries guide explains 8 styles.
Join the conversation
Only members can comment — it takes a few seconds to create a free account.
Log in Create an account