March 15, 2011

ga rhee gai

A few weeks ago David had a work meeting in Orange County so William and I drove up with him and stayed the night. Since my brother and his family live in Laguna Beach we went to their beautiful house and my sweet niece baby-sat Will while we went out to dinner with my big brother and my sister-in-law. They took us to Laguna Thai and I am still dreaming about my meal - Ga Rhee Gai (chicken breast, potato, onion and tomato in a spicy yellow curry sauce). I wanted to drink the sweet nectar of the yellow curry sauce. It was heavenly!

When we got home I searched online for a recipe similar to this and couldn't find anything that looked right. A few days ago I was at Trader Joe's and saw a bottle of Yellow Curry Sauce.
I'm sure I could have found a recipe for yellow curry online (I knew the sauce had to have curry, coconut milk and other spices in it - not rocket science) but I thought I'd try this bottle out using the ingredients I thought might go in it and it was delicious! If you don't have a Trader Joe's in your area, then this recipe looks intriguing. Otherwise, buy a bottle of the sauce and you can have an easy Thai meal that's delicious!
2 chicken breasts
2 Tablespoons flour
2 Tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, minced
4 small Yukon gold potatoes, peeled and cut into 1/2 inch chunks
1 (15 ounce) can diced tomatoes, drained
1 (11 ounce) bottle Trader Joe's Yellow Curry Sauce
1/4 cup chopped cilantro - I didn't have any unfortunately but I know it would have been yum!
jasmine rice, for serving

Place flour on a plate and dredge chicken breasts in flour, shaking off excess. In a large skillet heat 1 1/2 Tablespoons olive oil over medium high heat and add chicken. Cook for about 3 minutes on each side until golden brown but not cooked through. Transfer chicken to a plate and set aside.

Add remaining 1/2 Tablespoon to pan and add onions and garlic. Saute for a few minutes until starting to soften and the onions start to brown. Stir in 1/4 cup of yellow curry sauce, diced potatoes and 1/2 cup water. Cover and let simmer for about 8 minutes until the potatoes are fork tender. Stir in tomatoes and the rest of the yellow curry sauce. Turn heat to medium low.

Slice chicken (against the grain) and add to pan. Let simmer for a few more minutes until cooked through - about 3 - 5 minutes. Sprinkle chopped cilantro on top and serve with steamed jasmine rice.

(Serves 4)


  1. I love this stuff! I normally do shrimp, cherry tomatoes, green beans, and pineapple - delicious!!

  2. Liz,

    Thanks for this recipe! I am so excited to try it :)

  3. I made this tonight & it was delicious! I forgot to test the potatoes for tenderness, so I would recommend being sure to do so as 8 minutes was not quite long enough for me. It was still delicious! Thanks!!! I want to try the TJ's red curry with beef and green peppers. I'll let you know how it goes :)


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