Entree: Thailand – Royal Thai Cuisine – แกงกะหรี่ไก่ ➤ Kaeng kari kai (Thai-style yellow curry with chicken, potatoes, and coconut milk)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg) total
- 3 tbsp (45 ml) yellow curry powder or store-bought yellow curry paste
- 3 tbsp (45 ml) vegetable oil
- 2 cups (480 ml) coconut milk (thin and thick separated if possible)
- 1 cup (240 ml) chicken stock or water
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 12 oz (340 g)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) palm sugar or brown sugar
- 3 kaffir lime leaves, torn (or 1 tsp (5 ml) lime zest)
- 1 stalk lemongrass, bruised and cut into 2-inch (5 cm) pieces (optional)
- 1 small carrot, sliced (optional)
- 1/2 cup (15 g) fresh cilantro leaves for garnish
- 1 lime, cut into wedges (for serving)

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg) total
- 3 tbsp (45 ml) yellow curry powder or store-bought yellow curry paste
- 3 tbsp (45 ml) vegetable oil
- 2 cups (480 ml) coconut milk (thin and thick separated if possible)
- 1 cup (240 ml) chicken stock or water
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 12 oz (340 g)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) palm sugar or brown sugar
- 3 kaffir lime leaves, torn (or 1 tsp lime zest)
- 1 stalk lemongrass, bruised and cut into 2-inch (5 cm) pieces (optional)
- 1 small carrot, sliced (optional)
- 1/2 cup (15 g) fresh cilantro leaves for garnish
- 1 lime, cut into wedges (for serving)

Instructions

1. If using curry powder, heat 1 tbsp (15 ml) oil in a wok or heavy saucepan over medium heat, add the powder and toast briefly to bloom the spices; if using paste, skip to next step. Add remaining oil and fry minced garlic until aromatic.
2. Add the chicken pieces and sear lightly on all sides to develop color, about 4–6 minutes.
3. Stir in coconut milk (reserve 1/2 cup (120 ml) of the thicker cream if separated), chicken stock, yellow curry paste or toasted curry powder, sliced onion, bruised lemongrass, and torn kaffir lime leaves; bring to a gentle simmer.
4. Add potato cubes and carrot if using; cover and simmer over low heat until chicken is cooked through and potatoes are tender, about 20–25 minutes.
5. Stir in fish sauce, palm sugar, and the reserved thick coconut cream; simmer 2–3 minutes to meld flavors. Taste and adjust seasoning with more fish sauce for saltiness or a squeeze of lime for brightness.
6. Remove lemongrass and discard. Transfer to a serving bowl, garnish with cilantro leaves, and serve hot with steamed jasmine rice and lime wedges.