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Keng Kari Kai recipe


Keng Kari kai

(Thai chicken in Yellow Curry)


kai keng kari


1 1/2 pounds skinned chicken breast filet

2 1/2 cups fresh chicken stock

1 oz of mixed vegetables

2 large potatoes

yellow curry paste

3 tbsp fish sauce

2 tsp sugar

2 1/2 cups thick coconut milk


First boil the 2 large potato's and other strong vegetables you have chosen and cut them into 1 inch cubes, were necessary.

Slice the chicken in to small pieces and boil this chicken meat in chicken stock for 2 minutes, until it is just done.

Remove the chicken, but hang on to the stock for now.

Place the yellow curry paste, fish sauce, sugar and 1 - 1.5 cups of the coconut milk in a large pan.

Bring this mix to a boil and then turn it down to medium-high heat for roughly 20 minutes. By that time the mixture should start to get dry and pasty. Make sure to stir and scrape the pan to prevent sticking or burning of the curry.

If you do not see tiny bells of oil floating to the top you can add 3 tablespoons of the chicken stock in stead. After this bring the mix back to a boil again and down to medium heat for another 3 to 4 minutes. This procedure may have to be repeated once or twice until the little oil bells appear.

Once they do, continue the cooking for another 10 to 15 minutes at medium-high heat, while stirring.

Now add the remaining cup of coconut milk and add 1 (more) cup of the chicken stock.Just before the curry starts to boil again, you should add the chicken, the mixed vegetables and the boiled potato cubes.

Finally you should bring this to a strong boil, but this time without stirring.

This dish is best served on white (thai jasmine) rice with sliced cucumber on a bed of crushed ice.

Other recipes:

Tom Kha Kai (Tom kha Khai): Thai coconut - chicken soup
Khao Man Kai (Khao mun Khai): Thai milk steamed rice with chicken
Satay Kai and Nam Jim Satay (Satay Khai): chicken Satay with peanut sause
Larb Kai (Laap Khai): warm minced chicken salad
Khao Pad Kai (gai) (Kao pat khai (kai): fried rice with chicken (and egg)
Pad krapow kai (Phat Kaphrao Khai): Fried rice / chicken in creamy basil/garlic/chilli-sauce
Kai thod Hed Mamuang (Kai thod hed mamuang): chicken with cashew nuts & shii-take mushrooms
Keng Kiew Waan kai (Keng Kiew waan Khai): chicken in coconut milk / green curry
Kai Keng Kari (Khai keng Kali): chicken filet in coconut milk, yellow curry, unions and vegetables
kai thod Kratiam Prik Thai (Kai thod krathiam prik thai): sliced chicken with garlic and pepper
kai thod preaw waan (Kai thod priauw waan): Sweet and sour chicken
Kai thod Nam man hoy (Kai thod nahm man hoi): Fried chicken in mushroom-oyster sause
Chicken-Cheese Lasagna Rich Lasagna with Chicken bits

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