Thailand

Gaeng pa

Name: Gaeng pa
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 to 10 soaked dried red chilli; 4 bird's eye chillies fresh red chillies (fresh red chiles); 2 stalks lemongrass; a thumb galangal; 5 torn kaffir lime leaves (makrut lime leaves); 4 shallots; 6 cloves garlic; 1 1/2 tsp shrimp paste; 1/2 tsp white pepper; 1 tbsp cooking oil (vegetable oil); Chicken, boneless, thigh, sliced; 3 1/3 cups water; Brinjal (eggplant, aubergine), Thai eggplants, quartered; Green beans, long beans, cut; Bamboo shoot, sliced; Baby corn, halved; 2 tbsp fish sauce; 1 tsp palm sugar (gula melaka); Basil leaves, holy or Thai basil; Black pepper, fresh green peppercorns if you can

Jungle curry: fierce, herby and coconut free. Not for the faint hearted.

30 minTime

39 gProtein each

hotSpice

Forest curry2 chapters · 1 min read

Make it your way

Grandma's wayCoconut free red curry with chicken and vegetables.

The original

304kcalsame

39 gproteinsame

6 gfibresame

30minutessame

Gaeng pa.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli8 to 10, soaked

Fresh red chillies (fresh red chiles)4 bird's eye chillies

Lemongrass2 stalks

Galangala thumb

Kaffir lime leaves (makrut lime leaves)5, torn

Shallots4

Garlic6 cloves

Shrimp paste1½ tsp

White pepper½ tsp

Cooking oil (vegetable oil)1 tbsp

Chicken, bonelessthigh, sliced

Water3⅓ cups

Brinjal (eggplant, aubergine)Thai eggplants, quartered

Green beanslong beans, cut

Bamboo shootsliced

Baby cornhalved

Fish sauce2 tbsp

Palm sugar (gula melaka)1 tsp

Basil leavesholy or Thai basil

Black pepperfresh green peppercorns if you can

Method

5 steps

1Pound the chillies, lemongrass, galangal, shallots, garlic, shrimp paste and pepper into a paste.
2Fry the paste in the oil for 2 minutes until fragrant.
3Add the chicken and stir 3 minutes to coat.
4Add the water, eggplant, beans, bamboo and baby corn and simmer 8 minutes until the chicken shows no pink.
5Season with fish sauce and a pinch of palm sugar. Stir in the basil, lime leaves and peppercorns.

Serve it like this

Serve in a deep bowl with plenty of jasmine rice and a mild side, like a Thai omelette, to cool the fire.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Thailand

Gaeng pa

Jungle curry: fierce, herby and coconut free. Not for the faint hearted.

30 minTime

39 gProtein each

hotSpice

Forest curry2 chapters · 1 min read

Make it your way

Grandma's wayCoconut free red curry with chicken and vegetables.

The original

304kcalsame

39 gproteinsame

6 gfibresame

30minutessame

Gaeng pa.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli8 to 10, soaked

Fresh red chillies (fresh red chiles)4 bird's eye chillies

Lemongrass2 stalks

Galangala thumb

Kaffir lime leaves (makrut lime leaves)5, torn

Shallots4

Garlic6 cloves

Shrimp paste1½ tsp

White pepper½ tsp

Cooking oil (vegetable oil)1 tbsp

Chicken, bonelessthigh, sliced

Water3⅓ cups

Brinjal (eggplant, aubergine)Thai eggplants, quartered

Green beanslong beans, cut

Bamboo shootsliced

Baby cornhalved

Fish sauce2 tbsp

Palm sugar (gula melaka)1 tsp

Basil leavesholy or Thai basil

Black pepperfresh green peppercorns if you can

Method

5 steps

1Pound the chillies, lemongrass, galangal, shallots, garlic, shrimp paste and pepper into a paste.
2Fry the paste in the oil for 2 minutes until fragrant.
3Add the chicken and stir 3 minutes to coat.
4Add the water, eggplant, beans, bamboo and baby corn and simmer 8 minutes until the chicken shows no pink.
5Season with fish sauce and a pinch of palm sugar. Stir in the basil, lime leaves and peppercorns.

Serve it like this

Serve in a deep bowl with plenty of jasmine rice and a mild side, like a Thai omelette, to cool the fire.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gaeng pa

Make it your way

Ingredients

Method

Gaeng pa

Make it your way

Ingredients

Method

Make it a meal