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Gaeng Om Gai (Isan-Style Herbal Curry with Chicken and Dill)

Name: Gaeng Om Gai (Isan-Style Herbal Curry with Chicken and Dill)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: For the Curry Paste:; 1/2 teaspoon Diamond Crystal kosher salt; 2 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 30g sliced lemongrass); 3 small shallots (60g), quartered; 3 medium garlic cloves (15g); 2 fresh or frozen makrut lime leaves, middle rib removed (see note); 5 fresh red Thai chiles (10g), stemmed; For the Curry:; 1 pound (450g) boneless skinless chicken thighs, cut into 1 1/2-inch pieces; 1/2 teaspoon Diamond Crystal kosher salt; 1 tablespoon (15ml) vegetable oil; 3 cups (710ml) homemade chicken stock, low-sodium store-bought chicken broth, or water; One 4-inch piece fresh galangal, sliced crosswise into 1/8-inch-thick pieces (about 2 tablespoons; 30g); 3 tablespoons (45ml) pla ra (Thai fermented fish sauce) (see note); 1 tablespoon (15ml) fish sauce; 3 Thai apple eggplants (about 3 ½ ounces; 100g total), stemmed, quartered, and placed in a small bowl of water (see note); 3 1/2 ounces (100g) green cabbage, cut into 3-inch pieces (about 2 cups); 5 1/4 ounces (150g) yu choy, cut into 2-inch pieces (6 to 8 stalks); 2 tablespoons (15g) khao khua (Thai toasted-rice powder); 10 sprigs fresh dill (50g), woody bottom stems removed and discarded, tender stems and fronds cut into 2-inch pieces; 5 fresh or frozen makrut lime leaves, middle rib removed (see note); 4 scallions (60g), cut crosswise into 1 1/2-inch pieces; Cooked sticky or jasmine rice, for serving

Prep 10m

Cook 25m

Total 35m

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Ingredients

(Servings: 4)

1/2 teaspoon Diamond Crystal kosher salt

2 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 30g sliced lemongrass)

3 small shallots (60g), quartered

3 medium garlic cloves (15g)

2 fresh or frozen makrut lime leaves, middle rib removed (see note)

5 fresh red Thai chiles (10g), stemmed

1 pound (450g) boneless skinless chicken thighs, cut into 1 1/2-inch pieces

1/2 teaspoon Diamond Crystal kosher salt

1 tablespoon (15ml) vegetable oil

3 cups (710ml) homemade chicken stock, low-sodium store-bought chicken broth, or water

One 4-inch piece fresh galangal, sliced crosswise into 1/8-inch-thick pieces (about 2 tablespoons; 30g)

3 tablespoons (45ml) pla ra (Thai fermented fish sauce) (see note)

1 tablespoon (15ml) fish sauce

3 Thai apple eggplants (about 3 ½ ounces; 100g total), stemmed, quartered, and placed in a small bowl of water (see note)

3 1/2 ounces (100g) green cabbage, cut into 3-inch pieces (about 2 cups)

5 1/4 ounces (150g) yu choy, cut into 2-inch pieces (6 to 8 stalks)

2 tablespoons (15g) khao khua (Thai toasted-rice powder)

10 sprigs fresh dill (50g), woody bottom stems removed and discarded, tender stems and fronds cut into 2-inch pieces

5 fresh or frozen makrut lime leaves, middle rib removed (see note)

4 scallions (60g), cut crosswise into 1 1/2-inch pieces

Cooked sticky or jasmine rice, for serving

Nutrition Facts

Calories

308kcal

15%
Fat

11g

16%
Saturated Fat

3g

15%
Carbohydrates

21g

7%
Fiber

4g

16%
Sugar

7g

14%
Protein

29g

57%
Cholesterol

109mg

36%
Sodium

435mg

18%

Percent Daily Values are based on a 2,000 calorie diet.

Gaeng Om Gai (Isan-Style Herbal Curry with Chicken and Dill)

Ingredients

For The Curry Paste

For The Curry

Steps

Nutrition Facts

Comments

Gaeng Om Gai (Isan-Style Herbal Curry with Chicken and Dill)

Ingredients

For The Curry Paste

For The Curry

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts