Gaeng Om Gai (Isan-Style Herbal Curry with Chicken and Dill)
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Prep Time
10m
Cook Time
25m
Total Time
35m
This Gaeng Om Gai recipe features a savory, flavorful herbal curry with chicken and dill. It includes a homemade curry paste and a variety of fresh ingredients such as lemongrass, Thai chiles, and galangal. Served with sticky or jasmine rice, this dish is a delicious, aromatic Thai curry.
Recipe Options
Ingredients
Servings:
4
Scale:
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For The Curry Paste
For The Curry
Steps
1
For the Curry Paste: Combine salt and lemongrass in a granite mortar and pestle and pound until a coarse paste forms, about 2 minutes. Pounding thoroughly between each addition to break down and incorporate ingredients into a coarse paste (3 to 4 minutes of pounding per addition), add in the following order: shallots and garlic; Thai chiles and makrut lime leaves. It should take about 10 minutes total to pound ingredients into a coarse paste, with visible pieces of chile and makrut lime leaf.
2
For the Curry: Season chicken with salt; set aside. In a 3-quart saucepan, heat oil over medium heat until shimmering. Add curry paste and, using a rubber spatula, stir vigorously to combine, scraping sides of the saucepan to fully incorporate paste. Cook, stirring constantly, until fragrant, 1 to 2 minutes. Add chicken, stir to coat with paste, and cook, stirring frequently, until chicken is pale white and opaque on all sides, about 2 minutes.
3
Add chicken stock and galangal and bring to a rapid simmer. Cook, stirring occasionally, until chicken is cooked through and tender, about 10 minutes.
4
Add eggplant, pla ra (if using), and fish sauce. Continue to cook, adjusting heat as needed to maintain a rapid simmer, until eggplant is just cooked through but still have some bite to them, about 3 minutes. Add cabbage and yu choy, stir to combine, and cook until vegetables are barely tender, about 3 minutes. Remove from heat, add khao kua, dill, makrut lime leaves, and scallions. Stir until incorporated and herbs are slightly wilted.
5
Transfer curry to a large serving bowl or divide between individual bowls. Serve immediately with cooked sticky rice or jasmine rice.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories418kcal
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Fat21g
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Saturated Fat5g
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Carbohydrates16g
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Fiber4g
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Sugar5g
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Protein39g
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Cholesterol164mg
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Sodium1,105mg
Percent Daily Values are based on a 2,000 calorie diet.