Photograph of the finished Kaeng khae gai

Thailand · Canh gà lá lốt rau rừng Chiang Mai

Kaeng khae gai

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.1 lb
  • Photograph of Wild betel leaves Wild betel leaves 4.2 oz
  • Photograph of Long beans Long beans 5.6 oz
  • Photograph of Eggplant Eggplant 7.1 oz
  • Photograph of Small white aubergine Small white aubergine 5.6 oz
  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 7.1 oz
  • Photograph of Mushrooms Mushrooms 5.6 oz
  • Photograph of Sawtooth coriander Sawtooth coriander 0.7 oz
  • Photograph of Lemon basil leaves Lemon basil leaves 0.7 oz
  • Photograph of Dried chillies Dried chillies 12
  • Photograph of Dried shallots Dried shallots 2.1 oz
  • Photograph of Garlic Garlic 1.4 oz
  • Photograph of Lemongrass Lemongrass 1.4 oz
  • Photograph of Galangal Galangal 1.1 oz
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 0.7 oz
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak dried chilies for 15 minutes to soften them, then pound them with dried onions, garlic, lemongrass, galangal, and shrimp paste to make a dry curry, a signature dish of Northern Thailand.
  2. 2 Cut the chicken thighs into bite-sized pieces, wash the fresh bamboo shoots and boil them for 5 minutes, then remove them from the water.
  3. 3 Sauté the dry curry powder with a little water for 3 minutes until fragrant, then add the chicken and stir-fry until browned, then pour in enough water to cover.
  4. 4 Bring to a boil, then reduce heat and simmer the chicken for 20 minutes. Next, add the bamboo shoots, eggplant, small eggplant, and mushrooms and cook for another 10 minutes.
  5. 5 Add betel leaves, basil leaves, and sawtooth coriander, season with fish sauce, simmer for another 3 minutes, then turn off the heat. This soup does not use coconut milk, so it has a light and spicy flavor.

With an appliance

  • Pressure cooker 50 min

    Replace the chicken stew in step 4: cook the chicken in high-pressure water for 7 minutes, then quickly release the pressure. Add the bamboo shoots, eggplant, bell peppers, and mushrooms after opening the lid, cook for 10 minutes, and then add the herbs in step 5.

Start cooking