Entree: Thailand – Thai Muslim Cuisine – แกงกะหรี่ ➤ Kaeng kari (Thai Muslim-style yellow curry made with aromatic spices, coconut milk, meat, and potatoes)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) yellow curry powder or kaeng kari curry paste
- 1 tsp (4 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 2 medium potatoes, peeled and cut into 1-inch chunks (about 12 oz / 340 g)
- 1 can 14 oz (400 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) palm sugar or brown sugar
- 2 kaffir lime leaves or 1 bay leaf (optional)
- 1 tbsp (15 ml) lime juice
- 1/4 cup (15 g) fresh cilantro leaves, chopped
- Salt to taste

Instructions

1. Heat the vegetable oil in a medium pot over medium heat. Add the sliced onion and sauté until translucent, about 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.
2. Stir in the curry powder (or paste), turmeric, coriander, and cumin; cook, stirring, 1–2 minutes to bloom the spices.
3. Add the chicken pieces and toss to coat in the spice mixture; cook until the edges of the chicken are lightly sealed, about 3–4 minutes.
4. Add the potato chunks, coconut milk, and chicken stock. Stir in the fish sauce, sugar, and kaffir lime leaves if using. Bring to a gentle simmer.
5. Reduce heat to low, cover, and simmer until the chicken is cooked through and potatoes are tender, about 20–25 minutes. Uncover and adjust consistency—simmer uncovered a few minutes more if you prefer a thicker sauce.
6. Remove from heat. Stir in lime juice and chopped cilantro; taste and add salt or more fish sauce if needed.
7. Serve hot with steamed jasmine rice and additional lime wedges.