Geng Gari Gai Aromatic Chicken Curry Recipe from Southern Thailand
This geng gari gai aromatic chicken curry recipe comes courtesy of Chef David Thompson, formerly of Nahm restaurant Bangkok, which the chef shared during a culinary workshop cum cooking demonstration that was held as part of the Asia's 50 Best Restaurants Awards events in Singapore. It's a bit of a cooking project to make this rich complex curry so save it for a weekend. The curry paste could be made in advance.
Servings: 8 Servings
Calories: 259kcal
Equipment
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
- Jasmine rice
- Cucumber relish see recipe
Instructions
- First make the curry paste by pounding the ingredients together in a mortar and pestle, or, if you're short on time, blitzing them in a blender.
- 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.
- Serve with steamed jasmine rice and Thai cucumber relish.
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