Go Back

Gai Tung – Thai Braised Chicken with Aromatic Spices

I’ve probably cooked this dish more than any other recipe from the book. The combination of garlic, lemongrass, galangal, coriander root, shrimp paste and cinnamon doesn’t sound obvious on paper, but together they create one of the most comforting chicken dishes I’ve ever made. The chicken slowly braises until it’s almost falling from the bone, while the fragrant sauce begs to be spooned over steamed jasmine rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Chicken Thighs or Drumsticks skin on, bone in.
  • 5 fresh or dried Red Chillies chopped
  • 5 small/medium Shallots chopped
  • 1 tsp Shrimp Paste Kapi
  • 1 stalk Lemongrass tough outer layers removed, using only the tender white inner portion, chopped
  • 5 cloves Garlic
  • 5 Coriander/Cilantro roots or 10 stems chopped
  • 1/2 tsp Salt
  • 2 inch piece fresh galangal peeled and minced, or 1 tsp galangal powder
  • 1 Cinnamon stick
  • 5 Tbsp Vegetable Oil
  • 1 cup Water
  • 1 tsp Tamarind Concentrate or 2 Tbsp Tamarind Pulp dissolved in 2 tablespoons hot water
  • 2 Tbsp Fish Sauce Nam Pla

Equipment

  • Wok with cover

Method
 

  1. Place the chilies, shallots, shrimp paste, lemongrass, garlic, coriander roots, salt, galangal powder or fresh galangal into a food processor. Blend until the mixture forms a coarse aromatic paste. If the mixture seems a little dry, scrape down the sides of the bowl a couple of times until everything is well incorporated.
  2. Heat the vegetable oil in a wok or heavy Dutch oven over medium heat. Add the spice paste and your cinnamon stick and cook slowly, stirring continuously, for several minutes. The goal is not simply to fry it, but to allow the raw garlic, shallots, and shrimp paste to mellow while the aromatics become fragrant. The paste should take on a light golden color without burning.
  3. Add the chicken pieces and turn them in the paste until every piece is well coated.Pour in the water and bring everything to a gentle boil. Reduce the heat to maintain a steady simmer, cover, and cook for about 40 to 50 minutes, stirring occasionally, until the chicken is tender.
  4. Uncover the pan and stir in the dissolved tamarind concentrate and fish sauce. Continue cooking uncovered for another 10 to 15 minutes, allowing the sauce to reduce slightly and the flavors to concentrate.
Taste the sauce before serving. Depending on the saltiness of your fish sauce, you may wish to add a pinch of salt. I’ve almost never found it necessary to add additional salt, but every brand of fish sauce is a little different, so taste before serving.

    Notes

    Enjoy my recipes, Join the Kitchen