Yellow curry with chicken and potatoes (Gaeng garee gai) from The Better-than-Takeout Thai Cookbook: Favorite Thai Food Recipes Made at Home (page 144) by Danette St. Onge

  • jasmine rice
  • coconut milk
  • Show all ingredients...

  • EYB Comments

    Can substitute light brown sugar for palm sugar; lime juice for tamarind paste; and beef, duck, tofu, tempeh, or seafood of your choice for boneless skinless chicken breasts. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy fried shallots (Hom jiew); Cucumber relish (Ajaat)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute light brown sugar for palm sugar; lime juice for tamarind paste; and beef, duck, tofu, tempeh, or seafood of your choice for boneless skinless chicken breasts. See recipe for a variation.

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