Burmese Chicken Curry (Gaeng Gai Bama)

Burmese Chicken Curry (Gaeng Gai Bama)

80

"This is actually a northern Thai dish with a definite Burmese influence. I first ate it in a Burmese restaurant in Melbourne, Australia. I asked for the recipe and of course I didn't get it. I later experimented with some Thai recipes and came up with this final result. We really love this with steamed jasmine rice. It's quite a hot and spicy dish, so if you want it a bit mild, check the curry paste you use first. You can replace coconut milk with evaporated milk, but traditionally, coconut milk is a must."

Ingredients

50 m {{adjustedServings}} servings 425 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 806 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
  2. Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
  3. Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.
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Reviews

80
  1. 96 Ratings

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This is really good, though quite spicy. It all depends on the red curry paste you get, though. When I made it, my roommates and I had to eat slowly, drink water, and use a lot of rice. :0) In a...

Very tasty! My husband is Burmese (born and raised in Rangoon/Yangon). He agreed with the description Michelle gave to the dish. It really is a Thai dish, not a Burmese one. However, since i...

Everyone I cook this for always loves this recipe. A few tips. It is easy to overcook the chicken - keep an eye on it. I like to add additional vegetables sometimes (carrots, zucchini and straw ...