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Geng Gari Gai (Aromatic Chicken Curry), by David Thompson. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Geng Gari Gai Aromatic Chicken Curry Recipe from Southern Thailand

This old Southern Thailand geng gari gai aromatic chicken curry recipe “has a rich and delicious depth that only something rooted in the past can have,” according to Chef David Thompson of Nahm restaurant in Bangkok, who taught the dish to participants at a culinary workshop held in Singapore last week as part of the Asia’s 50 Best Restaurants Awards events.

On the morning of the Awards – in which Thompson’s Nahm would be voted Asia’s best restaurant – I attended the culinary workshop cum cooking demo with just 11 other participants, spending a couple of hours with the chef, which allowed plenty of time to ask questions about the dishes and about Thai curries more generally.

While I haven’t got this geng gari gai recipe from a book, as I have the others I’ve been making as part of our Year of Asian Cookbooks project, I thought the historic Thai recipe was a perfect candidate for the project for a few reasons.

Geng Gari Gai Aromatic Chicken Curry Recipe from Southern Thailand

The geng gari gai recipe is a ‘foreign’ curry, according to Thompson, meaning that it was made using ingredients that fall outside the traditional, ‘indigenous’ Thai curry paste traditions. In other words, it uses lots of dry spices from Burma, India, Persia, and the Middle East that travelled to Thailand with traders.

“Foreign curries, coming from the Muslim south or over the border from Burma, still have the hallmarks of their origins,” Chef Thompson explained. “Most traditional Thai curries have very few dried spices. Of course, they have dried chillies, but they do not have various things like coriander seeds or cumin seeds or cloves or other dry spices like that.”

The chef introduced this geng gari gai as a 120-year old recipe that he found intriguing because of the methods of preparation and marination. While he says that there are versions that are both simpler and more complex, this one had “quite an unusual combination of techniques that suggest the past; a greater complexity.”

Geng Gari Gai (Aromatic Chicken Curry), by David Thompson. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

What the chef is talking about when it comes to techniques is that, firstly, the chillies for the curry paste are prepared separately – some are grilled and some soaked. The shallots for the curry are grilled first because, as Thompson explains, “grilling the shallots gives them, not surprisingly, a smoky, richer, more redolent taste.”

The second key difference is that the chicken in this version is marinated in fish sauce and then curry paste for a few hours. Then all of the meat and curry paste are cooked together in coconut milk.

“What intrigues me with this geng gari gai recipe is that normally you would poach the meat off in coconut milk, you’d skim off some of that cream that comes to the top, then you’d put it into another pot and fry off the curry paste before pouring it back in,” Thompson explains.

“This is the modern, conventional way of doing it,” he elaborates. “With this recipe the technique that I’m about to show you is one that’s original for this geng gari gai style of curry. It makes it slightly oilier and slightly richer.”

I hope to be able to do a round up of tips for making curries later from Chef Thompson but, for now, one specific recommendation for this recipe is to always season in stages. Chef only put about half of the spices into the curry at first, gradually adding more as he felt they were needed.

“While I adore these older recipes, they’re not there as gospel,” he warned. “They’re used as a guideline and to bring them to the present you bring your own sense of taste to them as well.”

Note, if you are researching this dish, that various spellings are used, including gaeng gari gai, gaeng garee gai, and kaeng kari kai among others. It translates as an aromatic chicken curry. Geng means curry and gari means aromatic (and is the word from which ‘curry’ came), while gai means chicken.

Also note that it is often incorrectly, and very widely (in places like Wikipedia, Serious Eats etc) called a Thai yellow curry, which it is not. The direct translation of ‘yellow curry’ is geng leuang, which also comes from Southern Thailand but is yellow due to the inclusion of turmeric.

Geng Gari Gai Aromatic Chicken Curry Recipe

Geng Gari Gai (Aromatic Chicken Curry), by David Thompson. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Geng Gari Gai Aromatic Chicken Curry Recipe from Southern Thailand

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This recipe courtesy of Chef David Thompson of Nahm restaurant Bangkok was shared with the class during his workshop held as part of the 2014 Asia's 50 Best Restaurants Awards events in Singapore.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Course: Main
Cuisine: Thai
Servings: 8 Servings
Calories: 259kcal
Author: Terence Carter via David Thompson

Ingredients

Geng Gari Curry Paste
  • 5 large dried red chillis grilled
  • 3 small dried red chillis grilled
  • 5 unpeeled red shallots grilled, then peeled
  • 2 stalks lemongrass sliced
  • 4 coriander roots cleaned and chopped
  • 1 pinch whole white pepper
  • ½ tablespoon toasted coriander seed finely ground
  • ½ teaspoon toasted cumin seed
Chicken and Marinade
  • 2 Chicken legs thigh & drumstick
  • 2 tablespoons fish sauce
  • 4 tablespoons geng gari curry paste
The Curry
  • 1 cup fresh coconut cream
  • 1 teaspoon turmeric powder
  • 1 tablespoon toasted ground coriander seed
  • ¾ tablespoon toasted ground cumin seed
  • pinch of toasted cloves
  • 6 red shallots
  • 1 teaspoon palm sugar
  • 2 –3 tablespoons fish sauce
  • additional coconut cream for presentation
  • 1 –2 cups chicken stock
  • 2 medium/large ratte potatoes simmered (optionally in chicken stock), peeled and cut into 2 cm cubes
  • 1 pandanus leaf knotted
  • 1 3 cm piece cassia bark toasted
  • 1 squeeze mandarin juice
To Finish
  • Deep fried shallots
  • Deep fried garlic
To Serve
  • Jasmine rice
  • Cucumber relish see recipe

Instructions

  • Cut the chicken leg into two through the thigh joint. If the pieces are large, cut each one in half again.
  • Marinate the chicken in the fish sauce for an hour and then mix in the curry paste and leave for a few hours.
  • Heat fresh coconut cream and then add marinated chicken and simmer gently along with most of the dried spices and turmeric.
  • When almost cooked (ours took around 40 minutes) add the shallots and simmer, seasoning with palm sugar and fish sauce. Simmer until it becomes quite oily and add extra coconut cream as required.
  • Add the chicken stock and simmer until the chicken is cooked. When the chicken is cooked add the potatoes, the pandanus and toasted cassia bark.
  • Check the seasoning. It should be rich, salty and lightly spiced.
  • With the seasoning correct, leave for 20 minutes in a warm place to let the spices ‘ripen’.
  • Reheat and check the seasoning. Adjust as necessary to taste.
  • Finish with a squeeze of mandarin, if using.

Nutrition

Calories: 259kcal | Carbohydrates: 22g | Protein: 10g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 30mg | Sodium: 419mg | Potassium: 716mg | Fiber: 4g | Sugar: 7g | Vitamin A: 620IU | Vitamin C: 79mg | Calcium: 63mg | Iron: 4.4mg

The last recipe in our Year of Asian Cookbooks project was on the Northern Thai pork belly curry Gaeng Hang Lay Moo from Ian Kittichai’s Issaya Siamese Club cookbook.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. The Hopeless Wanderer says

    March 12, 2014 at 3:50 am

    This looks absolutely delish! I will have to try this out until I can go there and have the real thing!

  2. Elaine says

    March 31, 2014 at 12:05 pm

    I will making use of this very shortly … I miss (cheap) Thai food so much!

  3. Lara Dunston says

    April 6, 2014 at 3:15 pm

    It is sublime – so rich, fragrant, and complex. Do let us know if you try to cook it and how it turns out. And share a link if you take pics!

  4. Lara Dunston says

    April 6, 2014 at 3:16 pm

    Please do return and let us know how you liked it. Terence made it last night and it’s now my favourite Thai curry.

  5. Danielle says

    December 29, 2016 at 9:29 pm

    Oh my, I can’t wait to give this a try. I absolutely love curry and am always looking for some new recipes. Thanks for this!5 stars

  6. Felicia says

    June 13, 2017 at 11:30 pm

    I was really able to lose myself in this curry. The fragrances in my kitchen are taking me on a little journey themselves.
    Lovely

  7. Lara Dunston says

    July 15, 2017 at 9:40 am

    So pleased to hear that, Felicia – I love the way food makes us travel, whether it’s remembering where we first ate the dish or imagining how one day we’ll eat the dish in its place of origin.

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
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This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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