Published: by Absolutely Recipes, in the recipes category.

Isan-Style Herbal Curry with Chicken and Dill (Gaeng Om Gai) Recipe.

Ingredients:

For the Curry Paste:
1/2 TSP Diamond Crystal kosher salt
2 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 30g sliced lemongrass)
3 small shallots (60g), quartered
3 medium garlic cloves (15g)
2 fresh or frozen makrut lime leaves, middle rib removed
5 fresh red Thai chiles (10g), stemmed
For the Curry:
1 pound (450g) boneless skinless chicken thighs, cut into 1 1/2-inch pieces
1/2 TSP Diamond Crystal kosher salt
1 TBSP (15ml) vegetable oil
3 cups (710ml) homemade chicken stock, low-sodium store-bought chicken broth, or water
One 4-inch piece fresh galangal, sliced crosswise into 1/8-inch-thick pieces (about 2 TBSPs; 30g)
3 TBSPs (45ml) pla ra (Thai fermented fish sauce)
1 TBSP (15ml) fish sauce
3 Thai apple eggplants (about 3 ½ ounces; 100g total), stemmed, quartered, and placed in a small bowl of water
3 1/2 ounces (100g) green cabbage, cut into 3-inch pieces (about 2 cups)
5 1/4 ounces (150g) yu choy, cut into 2-inch pieces (6 to 8 stalks)
2 TBSPs (15g) khao khua (Thai toasted-rice powder)
10 sprigs fresh dill (50g), woody bottom stems removed and discarded, tender stems and fronds cut into 2-inch pieces
5 fresh or frozen makrut lime leaves, middle rib removed
4 scallions (60g), cut crosswise into 1 1/2-inch pieces
Cooked sticky or jasmine rice, for serving

Recipe Instructions:

For the Curry Paste: Combine salt and lemongrass in a granite mortar and pestle and pound until a coarse paste forms, about 2 minutes.
Pounding thoroughly between each addition to break down and incorporate ingredients into a coarse paste (3 to 4 minutes of pounding per addition), add in the following order: shallots and garlic; Thai chiles and makrut lime leaves.
It should take about 10 minutes total to pound ingredients into a coarse paste, with visible pieces of chile and makrut lime leaf.
Vicky Wasik

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