Get ready to embark on a culinary adventure that will transform your kitchen into a Thai street food paradise! Gaeng Gari Gai, or Thai Chicken Curry, is not just a meal – it's an explosion of flavors that will make your senses dance with excitement. Imagine creamy coconut milk, aromatic curry paste, and tender chicken coming together in a dish so delicious, you'll feel like you've been whisked away to the vibrant streets of Bangkok with just one bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken, cut into pieces
- 2 tbsp curry paste
- 1 can coconut milk
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 cup potatoes, diced
- 1 cup carrots, sliced
- Fresh basil leaves for garnish
Instructions
- Begin by gathering all the ingredients: 1 lb of chicken cut into pieces, 2 tbsp of curry paste, 1 can of coconut milk, 1 tbsp of fish sauce, 1 tbsp of sugar, 1 cup of diced potatoes, 1 cup of sliced carrots, and fresh basil leaves for garnish.
- In a large pot or deep skillet, heat a tablespoon of oil over medium heat. Once the oil is hot, add the curry paste. Stir it for about 1-2 minutes until it becomes fragrant, ensuring it doesn't burn.
- Add the chicken pieces to the pot, stirring to coat them with the curry paste. Cook the chicken for about 5-7 minutes, until it is no longer pink on the outside.
- Pour in the can of coconut milk, stirring well to combine it with the chicken and curry paste. The coconut milk will create a rich and creamy base for the curry.
- Add the fish sauce and sugar to the pot, mixing them in thoroughly. The fish sauce will add depth to the flavor, while the sugar balances the spiciness of the curry.
- Next, add the diced potatoes and sliced carrots to the pot. Stir everything together, making sure the vegetables are submerged in the curry sauce.
- Bring the mixture to a gentle simmer. Cover the pot and let it cook for about 20 minutes, or until the potatoes and carrots are tender. Stir occasionally to prevent sticking.
- Once the vegetables are cooked, taste the curry and adjust the seasoning if necessary. You can add more fish sauce or sugar according to your preference.
- Remove the pot from the heat and let it sit for a few minutes. This will allow the flavors to meld together.
- To serve, ladle the chicken curry into bowls and garnish with fresh basil leaves. This dish pairs well with steamed jasmine rice or rice noodles.
Tips
- Choose the Right Curry Paste: Not all curry pastes are created equal. For authentic flavor, use a high-quality Thai yellow curry paste.
- Don't Rush the Cooking: Allow the curry paste to bloom in oil before adding other ingredients. This releases the deep, complex flavors.
- Coconut Milk Magic: Use full-fat coconut milk for a richer, creamier curry. Avoid low-fat versions that can make the sauce watery.
- Balance is Key: The perfect Thai curry is about balancing sweet, salty, and spicy. Taste and adjust your fish sauce and sugar accordingly.
- Fresh Herbs Make a Difference: Always add fresh basil leaves at the end to bring a bright, aromatic finish to your dish.
- Prep Ingredients Uniformly: Cut chicken and vegetables into similar-sized pieces to ensure even cooking.
- Let it Rest: Allow the curry to sit for a few minutes after cooking to let the flavors meld together perfectly.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 25g
Fat: 25g
Saturated Fat: 18g
Cholesterol: 90mg
