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Burmese Chicken - Gaeng Gai Bama

Created by Chuck,


Gaeng Gai Bama is the Thai name for this northern Thai dish of Burmese origin. It is spicy and fragrant - if you love Thai food, you've probably never had this and it's delicious!
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At a glance
Main Ingredient
Cooking Method
7 tablespoons butter
8 shallots, thinly sliced
4 tablespoons Thai red curry paste (1 can)
2 tablespoons curry powder
1 chicken, cut up
6 cups water
1/3 cup fish sauce (Nam Pla)
3 tablespoons sugar
2 cups coconut milk
1 cup tomato wedges, canned, or fresh
1 teaspoon salt
5 chili peppers, chopped


Heat a large pan and add 3 tablespoons butter and shallot slices. Stir and cook until shallots are golden brown. Remove shallots from pan and set aside.

Heat the same pan and add the rest of the butter. Add the curry paste and curry powder (turn on the exhaust fan!!!) and cook, stirring, for 2 minutes. Add chicken and continue to cook on high heat for 5 more minutes, stirring often. Add the water and remaining ingredients EXCEPT the fried shallots and reheat to boiling. Cook for 30 minutes.

Remove to a serving bowl and sprinkle with the fried shallots.

Additional Tips

Thai curry paste and fish sauce can be found in most Asian/Oriental grocery stores, or online at www.thaigrocer.com

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