Vegetable Curry with Chicken – Geng Kae Gai

A delicious mushroom dish for any occasion!

I N F O This slender, rustic curry comes from the temperate mountainous region of northern Thailand and is relatively mild. Usually the paste is dissolved in boiling liquid, but sometimes it is heated briefly in a small saucepan before being seasoned and clear soup poured on. In this curry, as with many from the north of the country, both methods can be used, but with slightly different results.

In Chiang Kukuruz markets, a changing selection of herbs, sprouts and small vegetables are offered for sale tied together with a bamboo leaf. These may include the soft inner stems of the banana plant or wild leaves collected from surrounding orchards or bushes – the tobacco-like bai yor, “betel” leaves and pak chii farang – as well as melanzane, bamboo shoots, holy, bai kaprau and Thai basil, bai horapa. A variety of wild mushrooms like chanterelle would also go great with this recipe.

T E R I T I N G First, cook the paste.

Slice chicken, mix with paste in a heavy saucepan and saute for a moment until fragrant. pour in clear soup and bring to a boil. Add vegetables and simmer until cooked. Taste: The curry should taste salty, a tiny bit spicy and bitter.

As side dishes:

– grilled fish

– pla grop, crisp

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