BURMESE CHICKEN CURRY (GAENG GAI BAMA)
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.
Provided by Michelle Chen
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 26.5 g, Cholesterol 79.4 mg, Fat 23.7 g, Fiber 2.8 g, Protein 28.8 g, SaturatedFat 8.4 g, Sodium 806.1 mg, Sugar 9.4 g
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Apurbo Media
[email protected]I would not recommend this recipe. The curry was bland and the chicken was dry.
Iraj Kc
[email protected]This curry was okay. It wasn't bad, but it wasn't anything special either.
Beinrosever Zreinchwochtner
[email protected]I wasn't a fan of this curry. I found the flavors to be a bit too strong.
J NoBodyKnows
[email protected]This curry was delicious! I followed the recipe exactly and it turned out perfect.
hazrot alli
[email protected]This curry was a bit too spicy for me, but I still enjoyed it. I'll probably use less chili next time.
Zuri Shields
[email protected]This is one of my favorite curry recipes. It's always a crowd-pleaser.
Marko Jovovic
[email protected]I'm not a big fan of coconut milk, but this curry was still really good. The flavors were well-balanced and the chicken was cooked perfectly.
Rahmat ayaz Wazir
[email protected]This curry was easy to make and turned out delicious. I used chicken thighs instead of breasts and it was still very moist.
KhanBaigg
[email protected]I love the creamy coconut milk and the hint of lemongrass in this curry. It's a great dish for a special occasion.
Mentis Mori
[email protected]This Burmese chicken curry was a hit with my family! The flavors were so rich and complex, and the chicken was fall-off-the-bone tender. I will definitely be making this again.