Lao-style Chicken Curry

Ingredients

In this Lao adaptation of Gulai Ayam, we incorporate traditional Lao ingredients and flavors to create a unique and authentic dish. The Lao-style Chicken Curry features a distinct blend of herbs and spices, such as galangal and kaffir lime leaves, which give it a refreshing and citrusy aroma. Additionally, the curry paste is made with Lao chilies, adding a spicier kick to the dish compared to the milder Indonesian version. We alse have the original recipe for Gulai ayam, so you can check it out.

• 1.5 lbs (680g) chicken, cut into pieces 1.5 lbs (680g) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 Lao chilies, finely chopped 2 Lao chilies, finely chopped
• 2 tablespoons Lao curry powder 2 tablespoons Lao curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 can (14 oz) coconut milk 1 can (14 oz) coconut milk
• 4 kaffir lime leaves 4 kaffir lime leaves
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 18g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lemongrass, galangal, garlic, and Lao chilies. Sauté until fragrant.
2. 2.
   Add the Lao curry powder and turmeric powder to the pot. Stir well to coat the aromatics.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   Pour in the coconut milk and add the kaffir lime leaves. Stir to combine.
5. 5.
   Reduce the heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
6. 6.
   Stir in the fish sauce and palm sugar. Season with salt to taste.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve the Lao-style Chicken Curry hot with steamed rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their aromatic oils.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder, but use half the amount.
• Lao chilies — Lao chilies are known for their spiciness. Adjust the amount according to your heat preference.

Tips & Tricks

• For a milder version, remove the seeds from the Lao chilies before adding them to the curry.
• If you prefer a thicker curry, simmer it uncovered for the last 10 minutes to allow some of the liquid to evaporate.
• Adjust the spiciness by adding more or fewer Lao chilies according to your taste preference.
• Serve the curry with a side of steamed sticky rice for an authentic Lao experience.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Lao-style Chicken Curry hot with steamed rice. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Present the Lao-style Chicken Curry in a traditional Lao bowl or on a decorative platter. Sprinkle some chopped cilantro on top for an appealing pop of color.