Yellow Curry (Gaeng Garee)
Ingredients: Yellow curry paste, Chicken, Coconut milk, Rhubarb, Tamarind · 45 min cook time · 450kcal · ~₩15,000
Ingredients
50g Yellow curry paste, 400g Chicken, 400ml Coconut milk, 100g Rhubarb, 10g Tamarind, 20g Fried shallots
Instructions
1. Prepare the yellow curry paste. If using store-bought, it is usually the mildest option.
2. Cook the curry paste with a little coconut milk until fragrant.
3. Add chicken and cook until browned.
4. Pour in the remaining coconut milk and bring to a simmer.
5. Add chopped rhubarb, using it as a souring agent similar to tamarind.
6. Add a little tamarind to balance the richness of the curry.
7. Simmer until the chicken is cooked through and the flavors have melded.
8. Serve the curry topped with crispy fried shallots.
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