Gaeng Gai (Thai Chicken Curry)
Description
This authentic Gaeng Gai is a fragrant and comforting Thai dish that balances the heat of dried chilies with the richness of coconut milk. The curry features tender chicken slices and crunchy bamboo shoots, infused with the complex aromatics of galangal, lemongrass, kaffir lime leaves, and fresh basil. It offers a harmonious blend of savory, slightly sweet, and spicy flavors, making it a perfect weeknight dinner or a special meal to share with friends. The dish is best enjoyed over steamed jasmine rice, which soaks up the flavorful broth. Simple to prepare with pantry staples and fresh herbs, this recipe delivers restaurant-quality taste at home.Ingredients
Directions
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Heat vegetable oil in a wok or large skillet over medium heat.
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Add crushed dried red chilies, chopped onion, and garlic; stir-fry until light brown and fragrant.
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Add ground galangal, chopped lemongrass, fresh coriander, ground nutmeg, kaffir lime leaves, ground coriander seed, sugar, fish sauce, cumin, and salt.
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Cook the spice mixture for about 2 minutes, stirring constantly to prevent burning.
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Add the sliced chicken breasts and stir-fry for 1 minute until the outside is opaque.
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Add the shredded bamboo shoots and pour in the coconut milk.
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Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 minutes until the chicken is tender and cooked through.
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Garnish with fresh basil leaves and serve hot over steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1105.1kcal
- % Daily Value *
- Total Fat 15.0g24%
- Saturated Fat 2.2g12%
- Cholesterol 0.0mg0%
- Sodium 2.5mg1%
- Total Carbohydrate 250.0g84%
- Dietary Fiber 0.0g0%
- Sugars 250.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Adjust the amount of dried red chilies to suit your heat preference; 10 chilies make a fairly hot dish.
Galangal, lemongrass, kaffir lime leaves, and fish sauce are typically available at Asian markets or well-stocked grocery stores.
For the best flavor, use fresh coconut milk if possible. Frozen coconut milk can also be used and works well.
Dried basil is not a suitable substitute for fresh basil; add the fresh leaves at the very end to preserve their aroma.
This curry often tastes even better the next day after refrigerating overnight, allowing the flavors to meld. Reheat gently before serving.
Ensure chicken is cut into thin 1/8" slices for quick and even cooking.
