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.

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Burmese Chicken Curry (Gaeng Gai Bama) Save
Burmese Chicken Curry (Gaeng Gai Bama)
burmese

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.

  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 6
contains white meat tree nut free nut free gluten free red meat free contains fish shellfish free dairy free
  • Carbohydrate 20.3333272409733 g
  • Cholesterol 0 mg
  • Fat 20.0090911667219 g
  • Fiber 2.35968333011238 g
  • Protein 4.94994448153212 g
  • Saturated Fat 16.5580088055645 g
  • Serving Size 1 1 Serving (326g)
  • Sodium 511.080598148356 mg
  • Sugar 17.973643910861 g
  • Trans Fat 1.26551513890276 g
  • Calories 258 calories
main dish

Step-by-step

  • 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.
Rich golden oil separates from the thick coconut sauce while whole shallots caramelize into translucent sweetness across the skillet. Building depth in this curry relies on frying aromatics gently over low heat, ensuring the shallots soften without scorching before the protein is introduced. Cooking the poultry in water first allows the meat to tenderize thoroughly before rich coconut milk and tomato paste are folded into the pan. Standard skillets work adequately for this method, but if a heavy-bottomed Dutch oven is available, use it to maintain steady heat distribution during the lengthy simmering phase. Pairing this intensely spiced poultry dish requires a neutral starch to absorb the aromatic liquids efficiently. Steamed jasmine rice provides the optimal foundation, as its natural floral fragrance complements the pungent notes of fish sauce and palm sugar without competing for dominance. Budget-conscious cooks can easily substitute canned coconut milk with evaporated milk at a one-to-one ratio without losing the creamy mouthfeel, though the distinct nutty profile will shift slightly. Fresh cilantro should be added strictly at the final plating stage to preserve its vibrant green color and herbaceous punch against the heavy sauce. Leftovers maintain quality for up to three days when sealed in an airtight glass container in the refrigerator, allowing the complex spices to meld further overnight.
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