Gaeng Om Gai (Thai Isan Style Curry)
Equipment
Ingredients
For the Curry Paste
- 1/2 tsp salt
- 3-4 Thai chilies
- 3 slices galangal
- 3 cloves garlic
- 3 shallots
- 1 lemongrass
For the Curry
- 1 lb chicken thighs (boneless, skinless)
- 4 cups water
- 3 tbsp fish sauce
- 1½ tbsp chicken bouillon
- 1 cup Japanese pumpkin (chopped)
- 2 cups cabbage
- 1 lb bok choy (or Yu Choy - optional)
- 3 green onions
- 1/2 cup dill
- 1/2 cup Tha basil (or lemon basil)
Instructions
Prepare the chicken and vegetables.
- Slice the chicken into bite size and set aside.
- Wash and chop vegetables into bite size. Set aside.
Make the Curry Paste.
- Pound together the galangal, Thai chilies, lemongrass, garlic, and shallots. If you don't have a mortar and pestle, you can use a blender or simply chop these ingredients to create a rough paste.
- In a pot, add a few tablespoons of water and cook the curry paste until it becomes fragrant. Add the chicken and cook it with the curry paste until it is no longer pink or at least 80% cooked.
- Add water, chicken bouillon, and fish sauce to season.
- Next, add the vegetables, starting with the harder ones like Japanese pumpkin, followed by cabbage and bok choy. If using pumpkin, add it once the chicken is 80% cooked. Cook the chicken and pumpkin together for another five minutes until the chicken is fully done. Then, add the softer vegetables, but reserve the dill and green onion for later.
- Once all the vegetables are cooked, turn off the heat and add the dill, green onion, and optionally, toasted rice powder. Serve with sticky rice or steamed jasmine rice and enjoy!
Video
@stickyricethaikitchen “Gaeng Om Gai “: Thai Isan Style Curry ingredients ⬇️ For the Curry Paste 1/2 tsp salt 3 slices galangal 3 cloves garlic 3 shallots 1 lemongrass For the Curry 1 lb chicken thighs (boneless, skinless) 4 cups water 3 tbsp fish sauce (If you can find “Plara” - traditional fermented fish sauce made from freshwater fish and rice bran, commonly used in Northeastern Thai cuisine (Isan), give it a try .) 1½ tbsp chicken bouillon 1 cup Japanese pumpkin (chopped) 2 cups cabbage 1 lb bok choy (or Yu Choy – optional) 3 green onions 1/2 cup dill 1/2 cup Tha basil (or lemon basil) Full recipe and list of other vegetables that work for the dish : www.stickyricethaikitchen.com #gardentotable#thaifood#isanfood#laofood#dill#soup#homemadefood#kabucha#pumpkin#basil#cocina#แกงอ่อมไก่
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