Gang Gai Khao Mun (Thai Chicken Curry) Recipe

Gang Gai Khao Mun (Thai Chicken Curry) Recipe. This creamy Thai chicken curry prepared by chef Nok Suntaranon is served over sweet, sticky coconut rice that has been tinted and scented with green herbs. A vivid from-scratch curry paste, similar to that found at Philadelphia’s Kalaya (one of F&W’s Best New Restaurants in 2020), forms the basis of this dish. Although it takes some research to make your own curry paste, the flavor is well worth the effort. Curry paste freezes nicely for use in later cooking.


Gang Gai Khao Mun (Thai Chicken Curry) Recipe


Kalaya Curry Paste

  • ⅓ cup trimmed and thinly sliced lemongrass (from 2 large stalks)
  • ⅓ cup thinly sliced shallot (from 1 large [1 1/2-ounce] shallot)
  • ¼ cup plus 2 tablespoons crushed red pepper (about 1 1/2 ounces)
  • ¼ cup peeled and thinly sliced fresh turmeric root (from 1/3 cup whole turmeric)
  • 2 tablespoons paprika
  • 1 ½ tablespoons black pepper
  • 1 ½ tablespoons ground white pepper
  • 1 tablespoon peeled and thinly sliced fresh galangal
  • ½ tablespoon ground turmeric
  • 8 garlic cloves
  • 5 makrut lime leaves
  • 3 to 4 fresh red Thai chiles
  • ¾ cup water, divided

Coconut Rice

  • 2 cups packed fresh cilantro leaves and stems (from 1 [2 1/2-ounce] bunch, trimmed)
  • ⅔ cup coconut milk (from 1 [14-ounce] can, well shaken and stirred)
  • ½ cup chopped pandan leaves (about 1 ounce) or chopped fresh cilantro
  • ¼ cup granulated sugar
  • 1 ½ teaspoons kosher salt
  • 1 ½ cups uncooked jasmine white rice
  • 1 ½ cups water
  • ¼ cup sliced shallot (from 1 large [1 1/2-ounce] shallot)
  • 3 garlic cloves, finely chopped (about 1 tablespoon)

Chicken Curry

  • 2 tablespoons palm sugar
  • 1 tablespoon shrimp paste
  • 1 (13 1/2-ounce) can coconut cream, divided
  • 2 pounds boneless, skinless chicken thighs (about 8 thighs), cut into 1- to 2-inch pieces
  • 1 (14-ounce) can coconut milk, well shaken and stirred
  • ¼ cup fish sauce
  • 1 teaspoon kosher salt
  • 2 cups packed fresh basil leaves, plus more for garnish
  • 3 makrut lime leaves, plus more for garnish
  • 2 fresh green long hot peppers (about 2 1/2 ounces) (such as cowhorn hot peppers), sliced (about 1 cup)


To make the curry paste, Kalaya:

  1. In a food processor, combine the garlic, lime leaves, crushed red pepper, sliced turmeric, paprika, black and white peppers, galangal, ground turmeric, shallot, and Thai chiles. Process for approximately one minute, or until the vegetables and herbs are very finely diced. Add 1/2 cup water and process for 2 minutes, stopping occasionally to scrape down the sides of the bowl, until the mixture looks creamy but is still grainy. After scraping down the processing bowl’s sides, stir the mixture. Pour the remaining 1/4 cup of water via the food chute while the processor is running. Process for about two minutes, or until the mixture is smooth but slightly gritty and paste-like. In a separate bowl, set aside 1/2 cup of Kalaya curry paste. The remaining paste can be kept in the freezer for up to 2 months.

Toss the rice with coconut:

  1. In blender, process pandan, cilantro, coconut milk, sugar, and salt until very smooth, about 1 minute. Put aside. Put the rice in a medium-sized bowl and fill it with water. Using your fingers, stir the rice until the water becomes murky. While keeping the rice in the bowl with your hands, drain the water. Repeat the procedure three times or until the water runs clear. In a medium saucepan, stir together washed rice, blended cilantro mixture, 1 1/2 cups water, shallot, and garlic. Over medium heat, bring to a simmer, stirring occasionally. After covering and lowering the heat to low, simmer for 10 to 12 minutes, swirling the pan’s edges and bottom now and then to avoid sticking. Take the rice from the fire, cover it, and let it steam for ten minutes.

Prepare the chicken curry while the coconut rice is cooking:

  1. Preheat a Dutch oven or a medium-sized heavy-bottomed pot over medium-low heat. Incorporate the palm sugar, shrimp paste, reserved 1/2 cup Kalaya curry paste, and approximately 3/4 cup of coconut cream. Cook, stirring frequently, for 3 to 5 minutes, or until the curry sauce becomes fragrant and frothy and the palm sugar is completely dissolved. Add chicken chunks and coconut milk and stir. Raise the temperature to medium and boil. Simmer the chicken gently, stirring from time to time, for 7 to 10 minutes, or until it is cooked and a thermometer put into the thickest part of the chicken registers at least 165°F. Add salt and fish sauce and stir. Add the remaining 3/4 cup of coconut cream and stir. Take off the pan’s heat. Add the makrut and basil.
  2. Evenly sprinkle long hot peppers over chicken curry; top with more basil and lime leaves. Accompany with coconut rice 카지노사이트.

By kadmin

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: