Gaeng gati gai chicken curry
Southern Thai curries are a delight of spicy pastes with turmeric, chilli and black pepper, tempered with rich coconut milk. This gaeng gati gai curry melds these elements harmoniously
- Serves: 4 persons
- 1tbsp turmeric root
- 5green or red bird’s-eye chillies
- 1tsp whole black peppercorns
- 3tbsp Thai red curry paste
- 2tbsp vegetable oil
- 2tbsp palm sugar
- 400g skinless chicken thigh fillets, cut into pieces
- 400g coconut milk
- 6bai cha plu (or 3 okra), chopped
- 1tbsp fish sauce
Step 1Use a pestle and mortar to finely pound the turmeric, chillies and peppercorns, and add the curry paste to combine. Alternatively, whizz together in a food processor.
Step 2Heat a pan over a medium heat, add the vegetable oil and stir-fry the curry paste until fragrant. Add the sugar to caramelise slightly. Add the chicken thighs and fry for a minute or two. Pour in the coconut milk and bring to the boil. Simmer for 20 minutes until the chicken is cooked through, adding the bai cha plu or okra in the final 5 minutes.
Step 3Season with the fish sauce and serve.