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Geng Gari Gai (Aromatic Chicken Curry), by David Thompson. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Geng Gari Gai Aromatic Chicken Curry Recipe from Southern Thailand

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 Time20 minutes
Cook Time3 hours
Total Time3 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 tbsp toasted coriander seed finely ground
  • ½ tsp toasted cumin seed

Chicken and Marinade

  • 2 Chicken legs thigh & drumstick
  • 2 tbsp fish sauce
  • 4 tbsp geng gari curry paste

The Curry

  • 1 cup fresh coconut cream
  • 1 tsp turmeric powder
  • 1 tbsp toasted ground coriander seed
  • ¾ tbsp toasted ground cumin seed
  • pinch of toasted cloves
  • 6 red shallots
  • 1 tsp 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

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