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Gaeng Gai Khao Mun Recipe

Name: Kalayas Gaeng Gai Khao Mun Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 500 g Chicken thighs, boneless and skinless; 3 tbs Yellow curry paste; 400 ml Coconut milk; 200 ml Vegetable broth; 2 tbs Fish sauce; 1 tbs Brown sugar; 3 leaves Kaffir lime leaves; 1 cup Thai basil leaves; 1 medium Red bell pepper, sliced; 1 medium Carrot, sliced; 1 cup Jasmine rice; 200 ml Coconut milk; 1 tsp Turmeric powder; 1.5 cups Water; 1 tsp Salt; 3 tbs Soy sauce; 2 tbs Lime juice; 1 tsp Chili flakes; 2 cloves Garlic, minced; 1 medium Cucumber, sliced; 1 medium Carrot, cut into sticks; 5 medium Radishes, halved

Inspired by Kalaya

Time1h

Serves4

yellow curry with chicken, served with lohn tao jiao, crudité and coconut turmeric rice

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Ingredients

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For the Yellow Curry

1 1/8 lb (500 g) Chicken thighs, boneless and skinless

3 tbs Yellow curry paste

1 2/3 cup (400 ml) Coconut milk

7/8 cup (200 ml) Vegetable broth

2 tbs Fish sauce

1 tbs Brown sugar

3 leaves kaffir lime leaves

1 cup Thai basil leaves

1 medium Red bell pepper, sliced

1 medium Carrot, sliced

For the Coconut Turmeric Rice

1 cup Jasmine rice

7/8 cup (200 ml) Coconut milk

1 tsp turmeric powder

1 1/2 cups Water

1 tsp Celtic sea salt

For Lohn Tao Jiao (Thai Dipping Sauce)

3 tbs Aged soy sauce

2 tbs ReaLime juice

1 tsp Chili Flakes

2 cloves Garlic, minced

For Crudités

1 medium Cucumber, sliced

1 medium Carrot, cut into sticks

5 medium Radishes, halved

Method

Prepare the Yellow Curry

Cook the Chicken

In a large pot, heat a little oil over medium heat. Add the chicken and cook until browned. Remove and set aside.

Make the Curry

In the same pot, add the yellow curry paste and sauté for a minute until fragrant. Pour in the coconut milk and vegetable broth, stirring to combine.

Combine Ingredients

Add the chicken back into the pot along with fish sauce, brown sugar, kaffir lime leaves, bell pepper, and carrot. Simmer for 15-20 minutes until the chicken is cooked through and vegetables are tender.

Finish with Herbs

Stir in the Thai basil leaves just before serving.

Prepare the Coconut Turmeric Rice

Rinse the Rice

Rinse the jasmine rice under cold water until the water runs clear.

Cook the Rice

In a pot, combine the rinsed rice, coconut milk, water, turmeric powder, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked.

Fluff the Rice

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

Prepare Lohn Tao Jiao

Mix the Sauce

In a small bowl, whisk together the soy sauce, lime juice, chili flakes, and minced garlic until well combined.

Serve the Dish

Plate the Dish

Serve the yellow curry over a bed of coconut turmeric rice, alongside the dipping sauce and crudités.