Does anyone have a good recipe for Gaeng Gai to share? This is one of
my favorite Thai dishes and I'd like to be able to make it myself from
scratch.

Also, does "Gaeng" mean "Curry"? I know the Gai means chicken.

Thanks,
-Jeff

JeffH > wrote:
> Does anyone have a good recipe for Gaeng Gai to share? This is one of
> my favorite Thai dishes and I'd like to be able to make it myself from
> scratch.
>
> Also, does "Gaeng" mean "Curry"? I know the Gai means chicken.

Yes, Jeff. Gaeng means Curry. There are many kinds, including Panang, Kiew
Wan, King, Karee, Ped, Pao and Mussaman. The names would be written as
Gaeng whichever Gai (or Mu (pork), Nue (beef) or whatever). Gaeng Kiew Wan
Gai, for instance.

What color is it? How spicy is it? What else is in it?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On Jul 15, 12:38*pm, Nick Cramer > wrote:
> Yes, Jeff. Gaeng means Curry. There are many kinds, including Panang, Kiew
> Wan, King, Karee, Ped, Pao and Mussaman. The names would be written as
> Gaeng whichever Gai (or Mu (pork), Nue (beef) or whatever). Gaeng Kiew Wan
> Gai, for instance.
>
> What color is it? How spicy is it? What else is in it?

Here's a restaurant's description of it: Stir-fried with chicken, red
curry, bamboo shoots, green pepper, mushrooms, sweet basil leaves and
coconut milk.

It's a stock item on the menus of Thai restaurants around here - Aka
"Red Curry". As far as heat, you order it how you like it. For me,
that would be "hot" but for my wife and kids, that would be "no spice"
which just means no added heat beyond the base curry, which isn't very
hot on it's own.

By exclusion of names used in other curry dishes, I'd say it's not
King, Panang, Kiew Wan, Ped, or Massaman; but I'm not certain if
that's an accurate way to exclude possibilities. The actual menu I'm
going off of for this one is here http://www.salathai.us/SalaThai/menu.html
see entree #1.

I'm guessing a big part of the success of this dish is on the curry
paste used - so I'm curious if it's something that can be made at home
(the curry paste) or if there's a particular brand of curry paste that
would work better than others for this.

-Jeff

JeffH > wrote:
> [ . . . ]
> I'm guessing a big part of the success of this dish is on the curry
> paste used - so I'm curious if it's something that can be made at home
> (the curry paste) or if there's a particular brand of curry paste that
> would work better than others for this.

Maesri is one brand that's pretty good. Jun's recipes are at

http://sqwertzme.googlepages.com/JunThai.htm

Here's one:

Red Curry II (Nam Prig Gaeng Pet) (makes ¼ cup or up to ½ cup if ground
with water)

Ingredients:

9 small dried red Thai chiles (prik kee noo)
2 pieces kah (galangal)
2 pieces Kaffir lime rind or 4 leaves (bai makruet)
1/4 cup warm water

1 stalk lemon grass, bottom 6 inches only

2 tbs finely chopped garlic
1/4 cup finely chopped yellow onion
1 tsp shrimp paste
1/4 cup finely chopped coriander root or bottom inch of cilantro

Procedu

1. Remove the stems and seeds from the chiles. Soak the chiles, kah and
Kaffir lime leaves in the warm water at least 15 minutes. Drain, reserving
the water if you'll be using a blender later.

2. Chop the chiles, kah, Kaffir lime leaves and lemon grass finely.

3. Combine all and pound in a mortar or grind in a blender, adding water as
necessary, to form a smooth paste.

Eat my SPAM to email me.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"Nunya Bidnits" > wrote:
> Nick Cramer > typed:
>
> Nick, if I was looking in the asian market for Kah or Kaffir Lime, where
> would I be looking? Cans, dried goods, fridge, etc? I'd just ask someone
> in the store, but the language barrier in the asian markets around here
> is impenetrable for the most part.

Ask for Galanga, instead of Kah. It's dried and in cellophne packs, so
should be where other similarly packed Asian spices are. Kaffir lime leaves
are generally frozen in cello or plastic bags. Eat my SPAM to email me, if
you want some fresh. Dunno how it will travel in this heat, though. ;-/

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Whatever ingredients you use - make it simple.

Mix a can of coconut milk with equal amount of water.

Bring it to a boil - toss in your ingredients - lime leaf, kha (yes - ask
for galangal), chillis, a little fish sauce, curry paste (whatever type),
chicken, vegies, etc.

Don't cook too long - simmer till just done. If you use lime juice you can
add it while cooking. If you use lemon juice, add it after the dish is done.

The problem with most western Thai curries is that they are thick and overly
salty. THAI CURRIES ARE NOT INDIAN CURRIES! (Sorry for shouting).

I know (and have tried) many other techniques (cook the thick coconut milk
'till the oil comes out, etc), but do it fast, do it light and use a lot of
water - very authentic (I spend 8 months a year in Thailand).

Very authentic, very tasty, and very very easy. Most Thai food should be
easy.

Oh yes - use a commercial Thai curry paste - sorry can't recommend a
brand...

If you mean Gaeng Kha Gai, then there is no curry paste - just a lot of Kha
(galangal).

Green curries usually have the larger Thai eggplant (looks like a lite-green
ping-pong ball). The tiny 'pea' eggplant is usually used in a 'fried' red
curry (quite dry).

Red curries often use bamboo shoots as the key vegie.

wjmark

my food page is disappearing in a couple of months - please enjoy the
visit...

http://www.geocities.com/wjmarkca/index.htm


"JeffH" > wrote in message
...
> Does anyone have a good recipe for Gaeng Gai to share? This is one of
> my favorite Thai dishes and I'd like to be able to make it myself from
> scratch.
>
> Also, does "Gaeng" mean "Curry"? I know the Gai means chicken.
>
> Thanks,
> -Jeff