Gang Gai Recipe

Prep aromatics

Mince the garlic, thinly slice the shallots and galangal (or ginger). Tear the kaffir lime leaves into pieces, discarding the central stem.

Bloom the paste

Heat 1 tablespoon oil in a large saucepan or wok over medium heat. Add the red curry paste and gently fry, stirring, for 1–2 minutes until fragrant. Add the minced garlic, sliced galangal and shallots and continue to fry for another 1–2 minutes until the aroma is released. This step mellows raw paste and deepens flavor.

Season

Add fish sauce, palm sugar and half the torn kaffir lime leaves to the paste mixture. Stir to combine and let the sugar dissolve, about 30 seconds. If you want extra heat, add the minced thai chiles now.

Add 150 ml of the coconut milk to the pan and stir to incorporate with the fried paste. Let it simmer gently for 2 minutes so the coconut oil releases and the paste becomes integrated.

Pour in the remaining coconut milk and the chicken stock (or water). Stir, bring to a gentle simmer over medium-low heat. Simmer for 3–4 minutes to combine flavors.

Cook chicken

Add the thinly sliced chicken thighs to the simmering curry. Stir so pieces are coated in sauce. Simmer gently for 6–8 minutes until the chicken is cooked through (internal temperature 74°C / 165°F) and tender.

Add vegetables

Add the eggplant, bamboo shoots (if using), sliced bell pepper and the remaining torn kaffir lime leaves. Continue simmering for 5–6 minutes until the vegetables are tender but still hold shape. Taste the curry and adjust seasoning with more fish sauce for salt, lime juice for brightness, or a pinch more sugar if needed.

Finish with lime and herbs

Turn off the heat. Squeeze the juice of 1 lime into the curry and stir. Add the fresh Thai basil leaves and cilantro; stir briefly so herbs wilt but remain vibrant.

Prepare spicy onions

In a small skillet, heat the remaining 1 tablespoon oil over medium-high. Add the thinly sliced onion and fry until edges caramelize and become crispy (about 6–8 minutes), stirring occasionally. Alternatively, shallow-fry the onion slices until crisp. Remove and drain on paper towel, then sprinkle with a pinch of salt. Scatter the fried shallots/onions over the curry when serving to provide the 'spicy onions' texture described in the menu item.

Serve immediately with steamed jasmine rice or short-grain rice. Garnish with extra torn kaffir lime leaves and more basil if desired.