One of Gaeng which also have been absorbed the Persian or Moslim or Hindu Indian dish is Yellow Curry.but it contains less herbs/spices than Massaman and has curry powder without kafferlime skin and sometimes has maceadded. Some prefers fried garlic on top of the CURRY.
Coconut Milk 73%, Soybean Oil 12%, Sugar 2%, Chili 3%, Garlic 1.2%, Shallot 3.5%, Salt 2.5%, Fresh Turmeric 1%, Lemon grass 0.5%, Spices 0.3%, Kaffir Lime skin 0.4%, Galangal 0.3%, Curry Powder 0.3%
|Yellow curry Sauce (ready made)||1,000 grams|
|Chicken thigh slices (raw weight)||900 grams|
|Boiled Potato cube (2cm)||300 grams|
- Shake the pouch well, tear the pouch at tear mark.
- Heat Yellow curry Sauce to boil for 5 minutes, stir frequently to prevent the sauce from burning.
- Add Chicken thigh cube and Boiled Potato cube in the sauce and cook for 10 minutes, stir frequently to prevent the sauce from burning.
Note: Please ensure that water and juice content from vegetable and chicken do not get into the cooking.