Gaeng Ho Recipe

I’ve gotta say, I was super stoked to try my own twist on a Gaeng Ho curry, mixing tender chicken and creamy coconut milk with a wild mashup of spices that gives off serious street food vibes right in my kitchen.

I love making Gaeng Ho because its blend of coconut milk and chicken thighs offers lean protein and healthy fats. I used dried red chilies, shallots, garlic, lemongrass and ginger which deliver antioxidants and vitamins.

My recipe also includes Thai eggplants, bamboo shoots and Thai basil for fiber and minerals.

Ingredients

• Dried Red Chilies add a punch of heat, fiber, and spicy complexity to the dish.
• Garlic offers rich flavor, known for antioxidants and a subtle, savory kick.
• Coconut Milk makes the stew creamy, provides healthy fats and natural sweetness.
• Thai Basil Leaves bring a fresh aroma, enhancing the dish with a peppery finish.
• Lemongrass delivers a citrusy brightness, aiding digestion and balancing bold flavors.
• Galangal introduces a tangy, spicy note and supports healthy metabolism naturally.
• Fish Sauce gives a deep umami note, balancing sweet and sour elements perfectly.
• Thai Eggplants offer a subtle, sweet crunch, perfectly absorbing the coconut curry essence.

Ingredient Quantities

• 8-10 dried red chilies (soaked and deseeded)
• 4 shallots, roughly chopped
• 6 garlic cloves, minced
• 1 stalk lemongrass (white part only, finely chopped)
• 2-inch piece galangal, peeled and chopped
• 1-inch piece ginger, peeled and diced
• Zest of 1 kaffir lime
• 1 teaspoon shrimp paste (optional)
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 2 tablespoons vegetable oil
• 1 can (400 ml) coconut milk
• 1 pound chicken thighs, boneless and cut into bite-size pieces
• 1-2 Thai eggplants, quartered
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, julienned
• 1 cup Thai basil leaves
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 1 cup water or chicken broth
• Lime wedges (for serving)

How to Make this

1. Start by soaking the dried red chilies in warm water until they soften, then remove the seeds and set them aside. Meanwhile, roughly chop the shallots, mince the garlic, finely chop the white part of the lemongrass, peel and chop the galangal, dice the ginger, and grate or zest the kaffir lime.

2. In a blender or food processor, combine the softened chilies, chopped shallots, minced garlic, lemongrass, galangal, ginger, kaffir lime zest, shrimp paste (if using), salt, black peppercorns, cumin seeds, and coriander seeds. Blend until you get a smooth paste.

3. Heat the vegetable oil in a large pot over medium heat. When the oil is hot, add the spice paste and cook it for a few minutes until it becomes aromatic, stirring frequently so it doesn’t stick.

4. Pour in the coconut milk and water (or chicken broth) and bring the mixture to a simmer. This is the base for your delicious Gaeng Ho.

5. Add the bite-size chicken thigh pieces into the pot. Let it simmer for about 10 minutes so the chicken starts to cook through.

6. Next, add the quartered Thai eggplants, sliced red bell pepper, and julienned bamboo shoots. Allow everything to cook together for around 5-8 more minutes until the vegetables are tender but still keep a bit of crunch.

7. Now stir in the fish sauce and palm sugar. Taste and adjust the seasoning, adding a bit more salt if needed.

8. Once the chicken is fully cooked and the flavors are blending well, toss in the Thai basil leaves right before turning off the heat so they wilt perfectly.

9. Let the curry rest for a minute or two so the flavors can meld, then give it a final stir.

10. Serve your Gaeng Ho hot with lime wedges on the side for an extra burst of zing. Enjoy your meal!

Equipment Needed

1. A large bowl for soaking the dried red chilies in warm water
2. A sharp knife and a sturdy cutting board for roughly chopping shallots, slicing red bell pepper, dicing ginger, mincing garlic, and prepping other aromatics like lemongrass, galangal, and kaffir lime
3. A blender or food processor to blend the soaked chilies with the garlic, shallots, lemongrass, galangal, ginger, kaffir lime zest, and all the spices into a smooth paste
4. A large pot to cook the spice paste, simmer the coconut milk base, and tenderize the chicken and vegetables
5. A wooden spoon or heat-safe spatula to stir the ingredients while cooking and prevent sticking
6. Measuring spoons and cups to accurately add spices, oil, fish sauce, and palm sugar
7. A ladle to help serve the hot curry into bowls along with lime wedges for garnish

FAQ

• Q: What exactly is Gaeng Ho?
  A: It’s a Thai curry dish made with coconut milk, a mix of fresh herbs and spices, and tender chicken in a delicious sauce.
• Q: Can I substitute shrimp paste if I dont have any?
  A: Sure, if you dont have shrimp paste you can just leave it out or use a tiny bit of miso paste if you really need a similar flavor.
• Q: Where can I find the special ingredients like dried red chilies and galangal?
  A: These often show up at Asian or ethnic grocery stores. If you cant find galangal, you could try using more ginger, but it will taste a bit different.
• Q: Can I use different proteins, like tofu or shrimp, in place of chicken?
  A: Yep, you can swap the chicken for tofu or shrimp if you want a lighter dish or to suit dietary needs.
• Q: How do I control the spice level of the dish?
  A: Adjust the number of dried red chilies to suit your taste; add more for extra heat or reduce them if you prefer it milder.

Gaeng Ho Recipe Substitutions and Variations

• For shrimp paste, you can use a bit of miso paste or anchovy paste if you cant find it
• If you dont have galangal available, try using extra ginger, as it gives a similar zing
• Lemongrass can be replaced with a little bit of lemon zest mixed with a touch of fresh lime juice
• Thai basil can sometimes be swapped out with regular basil but it might change the flavor a bit

Pro Tips

1. When soaking your dried red chilies, make sure they’re really soft before you blend them, cause if they’re not, your paste might end up a bit lumpy and not mix as well with the other flavors.
2. Try lightly toasting the cumin and coriander seeds in a dry pan for just a minute or two before blending. It really brings out their flavor, but watch them carefully cause they can burn fast.
3. When you cook the spice paste in the oil, stir it constantly so it doesnt stick and turn bitter. I found that keeping the heat steady and low makes your curry taste much smoother.
4. Add the Thai basil off the heat so it keeps its fresh taste. If you toss it in too early, the basil might lose its flavor and you wont get that tasty pop in your dish.