Grammy's Kitchen · Chicken Curry · Gaeng Om Gai (Isan-Style Herbal Curry with C
One of 171 chicken curry recipes we measured
from www.seriouseats.com
It ranks #3 of 171 for tenderness among the chicken curry recipes we compared. 3 cooks on www.seriouseats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 182% | 47% |
| fat | 3% | 3% |
| aromatics | 17% | 17% |
| salt | 16% | 1% |
| vegetables and beans | 22% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 g | 1/2 teaspoon Diamond Crystal kosher salt |
| 30 g | 2 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 30g sliced lemongrass) |
| 60 g | 3 small shallots (60g), quartered |
| 15 g | 3 medium garlic cloves (15g) |
| 2 fresh or frozen makrut lime leaves, middle rib removed (see note) | |
| 10 g | 5 fresh red Thai chiles (10g), stemmed |
| 450 g | 1 pound (450g) boneless skinless chicken thighs, cut into 1 1/2-inch pieces |
| 1 g | 1/2 teaspoon Diamond Crystal kosher salt |
| 14 g | 1 tablespoon (15ml) vegetable oil |
| 720 g | 3 cups (710ml) homemade chicken stock, low-sodium store-bought chicken broth, or water |
| 30 g | 1 4-inch piece fresh galangal, sliced crosswise into 1/8-inch-thick pieces (about 2 tablespoons; 30g) |
| 51 g | 3 tablespoons (45ml) pla ra (Thai fermented fish sauce) (see note) |
| 17 g | 1 tablespoon (15ml) fish sauce |
| 100 g | 3 Thai apple eggplants (about 3 1/2 ounces; 100g total), stemmed, quartered, and placed in a small bowl of water (see note) |
| 100 g | 3 1/2 ounces (100g) green cabbage, cut into 3-inch pieces (about 2 cups) |
| 150 g | 5 1/4 ounces (150g) yu choy, cut into 2-inch pieces (6 to 8 stalks) |
| 15 g | 2 tablespoons (15g) khao khua (Thai toasted-rice powder) |
| 50 g | 10 sprigs fresh dill (50g), woody bottom stems removed and discarded, tender stems and fronds cut into 2-inch pieces |
| 5 fresh or frozen makrut lime leaves, middle rib removed (see note) | |
| 60 g | 4 scallions (60g), cut crosswise into 1 1/2-inch pieces |
| Cooked sticky or jasmine rice, for serving |
Method: 5 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I came across this recipe when looking for unusual Thai recipes. I haven't explored much isaan-style food yet beyond the usual suspects (laab, sticky rice, nam tok, sai krok) so this recipe was exciting. The directions are clear, the soup is easy to make, and ” — a cook, 5★
“this is an excellent recipe and if you can track down the ingredients you should absolutely try your hand at making it. i'm already trying to run through what i did to make this in less time (seeing as all new recipes i try take more time than advertised).” — a cook, 5★