How to make Thai Chicken Curry Recipe Yellow - วิธีทำแกงกะหรี่ไก่

Thai Chicken Curry Recipe Yellow Kaeng kari - Unlike pre-packed pasta sauces, Thai curry is pretty good on the whole and way more authentic than the baby food type Ragu sauces. There are plenty of products on the market and are way easier to use than making it fresh. Of course fresh homemade will always be better but for sure for the convenience store brought Thai paste is a winner.
Thai people refer to dishes that are known as "Thai curries" in the Western world as "Kaeng" (also written as "gaeng"; Thai: แกง, IPA: [kɛːŋ]). The first Thai dictionary from 1873 CE (2416 in the Thai Buddhist calendar) defines kaeng as a watery dish to be eaten with rice and utilizing shrimp paste, onions or shallots, chilies, and garlic as essential ingredients.Coconut milk is not included in this definition and many Thai curries, such as kaeng som and kaeng pa, do not feature it. Curries in Lanna (northern Thai) cuisine, with only a few exceptions, do not use coconut milk due to coconut palms not growing well, if at all, in the climate of the Thai highlands. The spiciness of Thai curries depends on the amount and kind of chilli used in the making of the paste. Even within one type of curry, the spiciness can differ widely.
The word "curry" figures in the Thai language as "kari" (Thai: กะหรี่), and refers to dishes using either an Indian-style curry powder, known as phong kari in Thailand, or to the dish called kaeng kari, an Indian-influenced curry that is made with spices that are common to Indian dishes but less often used in these proportions in Thai cuisine. Kung phat phong kari (prawns fried with egg and curry powder) is an example of a dish using the Indian style curry powder.
Although "kaeng" is also defined as being of "watery" substance, the thickness of the sauce can vary considerably from broth-like to that of a thick stew, and it can even be a completely dry dish. Representatives of dry curries, dishes which are (stir-)fried with a curry paste, are phat phrik khing and khua khling. Kaeng som and keang pa are representatives of the more broth-like curries. Matsaman and kaeng khua resemble stews. Ho mok (a curry "soufflé"), kaeng kradang (curry aspic from northern Thailand) and noodle dishes such as khanom chin nam ngiao are also seen as Thai curry dishes as they all use curry pastes in their preparation.
The dish called kaeng chuet is an exception to the rule that a kaeng should contain chillies, garlic, onions and shrimp paste. It is a clear Chinese style meat and/or vegetable broth with mixed vegetables and often also minced pork, tofu and glass noodles. The name translates as "bland curry" but it is seen as being a tom, a soup, and it is therefore also often called tom chuet.
Curries are eaten in combination with rice, the long-grained jasmine rice in central and southern Thailand and sticky rice in northern and northeastern Thailand, and with noodles such as khanom chin (fermented rice noodles). Certain curries can also be eaten with roti, the Thai version of the Indian-style fried flatbread from Malaysia called roti canai.
Khao kaeng or khao rat kaeng, meaning "curry-on-rice", is a traditional type of fast food restaurant in Thailand which specializes in ready-made curries, and often several other dishes as well, served with rice. Their popularity in Bangkok as a place for a quick lunchtime meal is in decline.