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Gaeng Om Gai (แกงอ่อมไก่) – Isaan Chicken Curry
More recipes: Thai Recipes · Curry Recipes · All Asian Recipes
Gaeng Om Gai (แกงอ่อมไก่) – Isaan Chicken Curry
Laura Chen
4
20 minutes
45 minutes
350
Thai
Main course
Gaeng om gai is a traditional curry from the Isaan region of Thailand. It is known for its deep, herbal flavor and is typically made with chicken, a variety of local herbs, and vegetables. The dish is rich in flavor and a fine example of rural Thai cooking.
Ingredients
- 500 g chicken breast, cut into pieces
- 2 tbsp vegetable oil
- 3 garlic cloves, chopped
- 2 shallots, chopped
- 1 bunch cilantro, chopped
- 1 bunch scallions, cut into rings
- 10 Thai basil leaves
- 2 stalks lemongrass, lower part only, finely chopped
- 5 kaffir lime leaves, shredded
- 1 tbsp red curry paste
- 500 ml coconut milk
- 1 tsp fish sauce
- 1 tsp palm sugar
- 2 Thai chilies, optional, chopped
- 500 ml chicken stock
- 1 medium eggplant, cut into cubes
- 100 g pumpkin, cut into cubes
Instructions
- Heat the oil in a large pot over medium heat.
- Add the garlic and shallots and fry until soft.
- Add the chicken pieces and fry until lightly browned on the outside.
- Add the red curry paste and stir so the chicken is evenly coated.
- Add the lemongrass, kaffir lime leaves, and Thai chilies and fry everything for a few minutes.
- Pour in the coconut milk and chicken stock and add the palm sugar and fish sauce. Bring to a boil.
- Reduce the heat and simmer the curry for about 30 minutes.
- Add the eggplant and pumpkin and keep cooking until the vegetables are soft.
- Stir in the cilantro, scallions, and Thai basil just before serving.
- Serve the curry hot with freshly cooked jasmine rice.
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More recipes: Thai Recipes · Curry Recipes · All Asian Recipes