Gäng Gari Gai – Yellow Thai curry with chicken

Ingredients for 4 servings:

• 1 chicken
• Vegetables (sweet potatoes and bamboo shoots, alternatively potatoes and carrots)
• Curry paste (yellow Thai curry paste)
• 1 can coconut milk
• fish sauce
• Peanuts, coarsely crushed
• Oil, neutral

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

A Thai recipe – but I use chicken breast fillet instead of whole chicken

I don’t have exact quantities for vegetables and nuts. You’ll have to estimate them at your own discretion. Cut the chicken into about 17 pieces, or cut the fillet into chunks. Cut the sweet potatoes or potatoes and carrots into triangles, or slice the bamboo shoots. Gather all the ingredients. Heat a pot over medium heat, add oil, and fry the desired curry paste, stirring constantly, until the spices begin to release their aroma. Then stir in the chicken pieces, deglaze with coconut milk, bring to a boil, and then stir in the vegetables and peanuts. Season with fish sauce and cook until tender. Serve with Thai fragrant rice.