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Burmese Chicken Curry (Gaeng Gai Bama)
Burmese Chicken Curry (Gaeng Gai Bama)
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Creamy, spicy tomato coconut chicken served over jasmine rice.
Ingredients:
  • 0.25 cup vegetable oil
  • 8 shallots, thinly sliced
  • 1 pound skinless, boneless chicken meat, cut into large pieces
  • 2 tablespoons red curry paste
  • 1 tablespoon curry powder
  • 0.5 cup coconut milk
  • 0.25 cup pureed tomato
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar
  • 2 medium tomatoes, cut into wedges
  • 1 bunch cilantro, chopped
Instructions:
  • In a medium skillet, gently heat the vegetable oil over low heat. Stir fry the shallots until they are golden brown and tender. Then, remove the shallots, saving the flavorful oil, and set them aside.
  • Add the chicken to the skillet with the saved oil, mix in the curry paste and curry powder until well combined. Pour in sufficient water to cover the chicken, bring to a boil, then lower the heat, cover, and simmer until the chicken is fully cooked and juices are clear.
  • Combine coconut milk, tomato puree, fish sauce, palm sugar, and half of the tomato wedges in the skillet. Cook over low heat until smooth and creamy. Add the rest of the tomatoes and cook until tender. Garnish with cilantro and fried shallots before serving.

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