Gang Gai Dinner Recipe

Prepare curry base

Heat a large skillet or wok over medium heat and add the vegetable oil. When hot, add the sliced galangal (or ginger), smashed lemongrass, and minced garlic. Sauté for 1 minute until fragrant but not browned.

Bloom the curry paste

Add the Thai green curry paste to the aromatics and stir-fry 1–2 minutes to bloom the flavors, stirring constantly so it doesn't burn.

Cook chicken

Add the chicken pieces to the pan and cook, stirring, for 3–4 minutes until the edges are sealed and lightly opaque.

Add liquids

Pour in 1 cup of coconut milk and 1 cup of chicken stock (or water). Stir to combine, scraping any paste from the bottom. Bring to a gentle simmer.

Simmer with eggplant and bamboo shoots

Add the quartered eggplants and bamboo shoots. Simmer uncovered for 8–10 minutes until the eggplant is tender and chicken is cooked through (internal temp 165°F / 74°C).

Finish curry

Stir in the remaining 1 cup coconut milk, fish sauce, palm sugar, torn kaffir lime leaves, sliced red bell pepper, and green beans. Simmer 2–3 minutes just to heat the vegetables and meld flavors. Adjust salt if needed.

Taste the curry and add the fresh lime juice, sliced red Thai chilies (if using), and the 1/2 tsp salt. Adjust fish sauce or sugar to balance salty, sweet, and sour. Remove and discard the lemongrass pieces if desired.

Stir in the fresh Thai basil leaves just before serving so they wilt but remain vibrant.

Cook rice

Rinse the jasmine rice under cold water until water runs clear. Combine the rice and 1 1/4 cups water in a small pot and bring to a boil. Reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand covered 10 minutes, then fluff with a fork.

Plate and garnish

Spoon rice into bowls, ladle the Gang Gai curry over the rice, garnish with cilantro leaves and lime wedges on the side. Serve immediately.