Fancy a trip to Thailand's bustling street markets, with warm spices in the air and the irresistible taste of a proper curry? Now you can easily recreate that magic in your own kitchen. The secret is one powerful ingredient: an authentic yellow curry paste. Mae Ploy Yellow Curry Paste gives you the perfect base for a creamy, aromatic, gently spicy curry that will impress family and friends alike. This classic paste is built on yellow chilli and a complex blend of lemongrass, galangal, garlic and warm spices such as turmeric and cinnamon, letting clean, genuine flavours shine through. Join us in making Gaeng Garee Gai – a classic Thai yellow curry with chicken that warms you right through.
Ingredients (serves 4)
- 500 g chicken breast fillet, cut into bite-sized pieces
- 2 tbsp Mae Ploy Yellow Curry Paste (adjust to taste)
- 2 tins (400 ml each) good-quality coconut milk
- 2 medium potatoes, peeled and diced
- 1 large carrot, sliced into rounds
- 1 onion, roughly chopped
- 1 tbsp fish sauce
- 1 tsp palm sugar or ordinary sugar
- 2 tbsp neutral oil (e.g. rapeseed or sunflower oil)
- A handful of fresh coriander or Thai basil to garnish
- Jasmine rice to serve
Method
- Step 1: Start the curry base. Heat the oil in a wok or large pan over a medium-high heat. Scoop the thick, creamy part from one of the tins of coconut milk (about 100 ml) and add it to the pan.
- Step 2: Fry the curry paste. Add the Mae Ploy Yellow Curry Paste and fry it with the coconut cream for about 2 minutes, stirring, until it smells gorgeous and the oil starts to separate a little. This step is key to releasing all the aromas in the paste.
- Step 3: Add the chicken. Add the chicken and brown it in the curry mixture until coloured on all sides.
- Step 4: Build the curry. Pour in the rest of the coconut milk from both tins. Add the potatoes, carrot and onion. Stir and bring to the boil.
- Step 5: Simmer and season. Lower the heat, cover and simmer for about 15–20 minutes, or until the potatoes and carrots are tender and the chicken is cooked through. Season with fish sauce and sugar to balance the salty and sweet notes.
- Step 6: Serve. Serve your creamy yellow curry piping hot with freshly cooked jasmine rice. Top generously with fresh coriander or Thai basil for extra freshness.
The Key to Authentic Flavour – Straight from Etnomat
A real Thai curry is all about balance and depth of flavour, and with Mae Ploy Yellow Curry Paste there's no need to compromise. It's made from a traditional blend of carefully chosen ingredients such as lemongrass, galangal, shallots and a whole chorus of spices. This paste gives your cooking the authentic, complex and aromatic character you'd otherwise only find in Thailand's best restaurants. Hotter than red but milder than green, it offers a well-balanced heat that brings out the other flavours. Make your next meal unforgettable and bring real Thai cooking to your table.
Buy Mae Ploy Yellow Curry Paste here and start your culinary journey!
