{"id":633,"date":"2024-07-05T15:11:52","date_gmt":"2024-07-05T15:11:52","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=633"},"modified":"2025-05-23T03:07:34","modified_gmt":"2025-05-23T03:07:34","slug":"keang-kari-thai-yellow-chicken-curry","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/keang-kari-thai-yellow-chicken-curry\/","title":{"rendered":"Keang Kari (Thai Yellow Chicken Curry)"},"content":{"rendered":"\n

Makes 1 serving<\/em><\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

1 chicken thigh
1 8oz can coconut cream
1 tsp fish sauce
1\/2 tsp tamarind extract
2 cups white rice
3\/4 white onion
1 roma tomato
1 green onion<\/p>\n\n\n\n

Curry Paste<\/strong>
7 dried guajillo chili pods
4 cloves garlic
1 inch ginger root
2 inch turmeric (or turmeric powder will do)
1 tsp favored curry powder (homemade<\/a>)
2 tsp cumin seeds
1 tbsp coriander seeds
1\/2 tsp white peppercorns
1 stalk lemongrass
1 lemon
1\/4 white onion


<\/p>\n\n\n\n
\n\n\n\n

Procedure<\/h3>\n\n\n\n

Curry Paste<\/strong><\/p>\n\n\n\n

Cut dried chilis with scissors and remove seeds and stems.<\/p>\n\n\n\n

Place chilis into a spice grinder and add seeds according to your favored spice level; more seeds = more spice.<\/p>\n\n\n\n

Grind until fine and place into a mixing bowl.<\/p>\n\n\n\n

Toast coriander seeds and cumin seeds on medium heat until aromatic.<\/p>\n\n\n\n

Using a mortar and pestle, or a spice grinder on a low setting, grind the coriander seeds, cumin seeds, as well as the white peppercorns until grainy.<\/p>\n\n\n\n

Once ground, add these as well as your curry powder to the chili powder.<\/p>\n\n\n\n

Next, grind the lemongrass, ginger, turmeric along with a bit of salt into a fine paste, adding the mix from the other bowl to keep things dry. Once done, mix together in the mixing bowl.<\/p>\n\n\n\n

Finally, Mince 1\/4 of the onion and add it along with the garlic and the zest of 1 lemon to the mortal and grind. Once ground, add to the mixing bowl and mix well.<\/p>\n\n\n\n

Curry<\/strong><\/p>\n\n\n\n

Pound chicken with a mallet to tenderize and flatten, then season well on one side with salt and pepper.<\/p>\n\n\n\n

Cook chicken in cast iron until 160F internally, only flipping once.<\/p>\n\n\n\n

Around halfway into cooking the chicken, start your rice in a pot with 1 part rice, 2 parts water.<\/p>\n\n\n\n

Once chicken is finished, cut into strips or chunks and set aside.<\/p>\n\n\n\n

In a saucepan, saute 3\/4 white onion until translucent.<\/p>\n\n\n\n

Add 4oz (1\/2 a can) of coconut cream and cook on medium until fats in the cream are separated. If coconut milk is used instead, cook until thickened.<\/p>\n\n\n\n

Add 1\/2 cup of curry paste, fish sauce, and tamarind extract and mix well.<\/p>\n\n\n\n

Add the remainder of the coconut cream as needed to add creaminess to the curry; add chicken towards the end.<\/p>\n\n\n\n

Chop tomato into crescents and green onion into bite sized chunks.<\/p>\n\n\n\n

Serve with rice and garnish with tomato and green onion.<\/p>\n\n\n\n

\u0e01\u0e34\u0e19\u0e02\u0e49\u0e32\u0e27\u0e01\u0e31\u0e19<\/p>\n\n\n\n

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\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

Makes 1 serving Ingredients 1 chicken thigh1 8oz can coconut cream1 tsp fish sauce1\/2 tsp tamarind extract2 cups white rice3\/4 white onion1 roma tomato1 green onion Curry Paste7 dried guajillo chili pods4 cloves garlic1 inch ginger root2 inch turmeric (or turmeric powder will do)1 tsp favored curry powder (homemade)2 tsp […]<\/p>\n","protected":false},"author":1,"featured_media":634,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53],"tags":[24,10,42,9],"class_list":["post-633","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-thai-","tag-aromatic","tag-chicken","tag-rice","tag-spicy"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/633","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=633"}],"version-history":[{"count":2,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/633\/revisions"}],"predecessor-version":[{"id":648,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/633\/revisions\/648"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/634"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=633"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=633"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}