Foryoueats: Gaeng Om Gai (Isan-Style Herbal Curry with Chicken and Dill)

Name: Foryoueats: Gaeng Om Gai (Isan-Style Herbal Curry with Chicken and Dill)
Total time: 35 min
Ingredients: 1/2 teaspoon 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 (see note); 5 fresh red Thai chiles (10g), stemmed; 1 pound (450g) boneless skinless chicken thighs, cut into 1 1/2-inch pieces; 1 tablespoon (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 tablespoons; 30g); 3 tablespoons (45ml) pla ra (Thai fermented fish sauce) (see note); 1 tablespoon (15ml) fish sauce; 3 Thai apple eggplants (about 3 ½ ounces; 100g total), stemmed, quartered, and placed in a small bowl of water (see note); 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 tablespoons (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 (see note); 4 scallions (60g), cut crosswise into 1 1/2-inch pieces; Cooked sticky or jasmine rice, for serving

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This Gaeng Om Gai recipe features a savory, flavorful herbal curry with chicken and dill. It includes a homemade curry paste and a variety of fresh ingredients such as lemongrass, Thai chiles, and...

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Ingredients

1/2 teaspoon 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 (see note)
5 fresh red Thai chiles (10g), stemmed
1 pound (450g) boneless skinless chicken thighs, cut into 1 1/2-inch pieces
1 tablespoon (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 tablespoons; 30g)
3 tablespoons (45ml) pla ra (Thai fermented fish sauce) (see note)
1 tablespoon (15ml) fish sauce
3 Thai apple eggplants (about 3 ½ ounces; 100g total), stemmed, quartered, and placed in a small bowl of water (see note)
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 tablespoons (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 (see note)
4 scallions (60g), cut crosswise into 1 1/2-inch pieces
Cooked sticky or jasmine rice, for serving