Gaeng Thai with Crispy Thai Omelette

Mains
One-pot
Poultry
Thai

Easy Level:

Not that easy

Cook Time:

45 Mins

Servings:

2-3 Pax

Gaeng Thai literally translates to Thai curry, which could refer to many different curries in Thai cuisine. But within the Thai-Indian diaspora in Thailand, Gaeng Thai usually refers to a comforting red curry cooked with meat and a mix of vegetables like bamboo shoots, eggplants and pumpkin.

It’s a humble, home-style dish that rarely appears on restaurant menus, but holds deep meaning for the families who grew up eating it.

The best way to enjoy this dish is the way Rishi (chef and owner of Part Thai), grew up eating it – with hot jasmine rice and a crispy, fluffy Khai Jiao, known locally as Thai omelette. Deep-fried until golden and airy, the omelette adds the perfect crunchy contrast to the creamy curry.

Ingredients

Adjust Servings
US / Metric

Red curry

0.00
ml
ml
Coconut milk
0.00
ml
ml
Coconut milk
0.00
ml
ml
Water
0.00
ml
ml
Water
0.00
g
g
Red curry paste
0.00
g
g
Red curry paste
0.00
g
g
Palm sugar
0.00
g
g
Palm sugar
0.00
g
g
Chicken thigh
0.00
g
g
Chicken thigh
0.00
g
g
Kaffir lime leaf
0.00
g
g
Kaffir lime leaf
0.00
g
g
Bamboo shoot
0.00
g
g
Bamboo shoot
0.00
g
g
Green eggplants
0.00
g
g
Green eggplants
0.00
g
g
Longbeans
0.00
g
g
Longbeans
0.00
g
g
Pumpkin
0.00
g
g
Pumpkin
0.00
g
g
Sweet basil
0.00
g
g
Sweet basil
0.00
g
g
Red chilli
0.00
g
g
Red chilli

Omelette

0.00
large
large
Eggs
0.00
large
large
Eggs
0.00
ml
ml
Lime juice
0.00
ml
ml
Lime juice
0.00
ml
ml
Water
0.00
ml
ml
Water
0.00
g
g
Cornstarch
0.00
g
g
Cornstarch
0.00
ml
ml
Fish sauce
0.00
ml
ml
Fish sauce

Steps

1

For red curry, heat up coconut milk in a saucepan and cook it down until it bubbles.
For red curry, heat up coconut milk in a saucepan and cook it down until it bubbles.
Mark as completed

2

Add red curry paste, mix together and sauté until slightly smoky.
Add red curry paste, mix together and sauté until slightly smoky.
Mark as completed

3

Add fish sauce and brown sugar. Mix together.
Add fish sauce and brown sugar. Mix together.
Mark as completed

4

Add chicken thigh, mix together and cook until chicken is no longer pink.
Add chicken thigh, mix together and cook until chicken is no longer pink.
Mark as completed

5

Add kaffir lime leaf, water and remainder coconut milk. Mix together.
Add kaffir lime leaf, water and remainder coconut milk. Mix together.
Mark as completed

6

Add sliced bamboo, eggplants and cubed pumpkin. Give it a mix and cover the saucepan with a lid. Cook over low to medium heat for 10 to 15 minutes.
Add sliced bamboo, eggplants and cubed pumpkin. Give it a mix and cover the saucepan with a lid. Cook over low to medium heat for 10 to 15 minutes.
Mark as completed

7

Once vegetables are cooked, switch off the heat, add sliced basil and chillies.
Once vegetables are cooked, switch off the heat, add sliced basil and chillies.
Mark as completed

8

For omelette, combine all ingredients in a mixing bowl and mix until frothy. Best to be done with a whisk.
For omelette, combine all ingredients in a mixing bowl and mix until frothy. Best to be done with a whisk.
Mark as completed

9

Heat up a wok with oil. Test the heat by drizzling a little drop or two of the egg mixture.
Heat up a wok with oil. Test the heat by drizzling a little drop or two of the egg mixture.
Mark as completed

10

Pour the egg mixture into the oil and let it cook, while scooping the oil over the exposed egg to fluff it up.
Pour the egg mixture into the oil and let it cook, while scooping the oil over the exposed egg to fluff it up.
Mark as completed

11

Turn it over and cook for 2 minutes more or until golden brown.
Turn it over and cook for 2 minutes more or until golden brown.
Mark as completed

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