Image: Mai Siam

Yellow Curry

Kaeng Lueng Gai

The ingredients in this Thai curry (lemon grass, shrimp paste, etc) are similar to those used in Malaysia and Indonesia. Coconuts are grown all over Thailand and many curries contain coconut milk. This recipe is uses 2 large chicken breasts if you prefer to cook the way the locals do, double the ingredients and use a whole chicken cut into large pieces.


  • 2 large chicken breasts cut into bite size pieces
  • 1 tbsp (about 30g) Yellow Curry Paste
  • 1 medium white onion (finely chopped or blended in a food processor)
  • 2 tbsp vegetable oil
  • 2 medium potatoes - cut in 4
  • 1 lemon grass - bruised (optional)
  • 2/3 tin Mai Siam Coconut Milk (freeze remainder for another day)
  • 3 shallots - finely sliced and browned (optional)
  • 2 tsp of Mai Siam Fish Sauce (to taste)


  • Heat 4 Tbsp oil in a wok and gently fry sliced shallots until they brown. Drain on paper and keep aside for garnish.
  • In the hot oil, saut%u0E49 the lemon grass and chopped onions until soft, then add the curry paste abd 200ml of the coconut milk and cook until the oil separates from the paste..
  • Add chicken pieces and stir fry the mixture for about 3 minutes.
  • Now add the coconut milk and potatoes and cook until potatoes and chicken are cooked. Stir to avoid sticking.
  • Add water if curry is too thick but remember to use coconut milk as you would cream and cook on medium heat.
  • If curry is to be served later, cool quickly with the lid off the pan. Do not leave hot curry in a covered pot to cool, especially in the summer as it will spoil.
  • Add Fish Sauce (to taste)

Serve 3-4