Geng Gai (spicy Chicken Curry)
Geng Gai, or Spicy Chicken Curry, is a popular dish in Lao Cuisine known for its rich and aromatic flavors. This recipe combines tender chicken, fragrant herbs, and a blend of spices to create a delicious and comforting curry.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 red chilies, thinly sliced
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 cup bamboo shoots, drained
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, ginger, and red chilies. Cook for 2-3 minutes until fragrant.
- Add the red curry paste and cook for another 2 minutes.
- Stir in the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer.
- Add the chicken pieces and simmer for 15-20 minutes until the chicken is cooked through.
- Stir in the red bell pepper and bamboo shoots, and cook for an additional 5 minutes.
- Garnish with fresh cilantro and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 12g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Knife Cutting board Grater Measuring spoons Measuring cup Serving bowls
Tools
Stovetop
Serving suggestions
Geng Gai is best served with steamed jasmine rice or sticky rice.
Tips & tricks
For a spicier curry, add more red chilies or a dash of chili flakes. Adjust the spice level to your preference.
Cost
$15