Ecomely

Language

Gaeng kai (chicken and vegetable curry): recipe illustration
Everyday meals

Gaeng kai (chicken and vegetable curry)

A creamy chicken curry made with coconut milk, meltingly soft aubergines and fresh basil. A gentle, fragrant family stew, served with sticky rice.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Nutrition facts

466 kcal per serving

Protein
26.4 g
Carbohydrates
12.2 g
of which sugars
8.9 g
Fat
33.2 g
of which saturated fat
20 g
Fiber
6.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Heat the oil and fry the thinly sliced onion for 3 minutes.
  2. Add the curry paste and fry it for 1 minute until it gives off its aroma.
  3. Add the chicken cut into pieces and brown it for 4 minutes.
  4. Pour in half the coconut milk, stir and let it reduce for 5 minutes.
  5. Add the aubergines cut into cubes, the water and the remaining coconut milk.
  6. Simmer gently for 20 minutes until the aubergines are meltingly soft.
  7. Season with fish sauce, sugar and salt, then finish with the basil leaves.

Variations and tips

With what's available here. Replace the Thai basil with regular basil and the galangal with a pinch of ginger.

More ideas

Gaeng bai ya nang (sesame leaf soup)40 min · 4 serv.Gaeng hang lay (curry de porc au tamarin)1 h 50 · 4 serv.Gaeng kua (dry herb curry)1 h 25 · 4 serv.Gaeng oum (chicken stew with herbs)1 h 05 · 4 serv.Gaeng som pak kad (sour mustard greens soup)40 min · 4 serv.Gaeng tao (pork and bean soup)1 h 05 · 4 serv.Khao poon (soupe de vermicelle de riz)1 h 05 · 4 serv.Khao piak sen (Lao chicken rice noodle soup)1 h 05 · 4 serv.

Original Ecomely recipe.