Braised Chicken in Yellow Curry

Gai Goh-Lae

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Quick & Easy Thai

By Nancie McDermott

Published 2004

  • About

This tasty curry from southern Thailand shows its Malay roots in its use of whole, bone-in chicken pieces, first browned and then braised in a spice-infused curry sauce to aromatic perfection. The word goh-lae means the traditional wooden fishing boats still plying the warm waters of the Gulf of Siam, their hulls painted in spectacular, multicolored designs. If you have time for an extra step, combine a teaspoon each of ground cumin, coriander, cinnamon, and curry powder in a small skillet.