Gaeng Om

A northern Thai herbal curry stew with minimal coconut milk, packed with fresh dill, lemongrass, and pork ribs.

Ingredients

• 600g beef sirloin
• 300g rice vermicelli
• 2 tbsp sliced galangal
• 1 tsp dried shrimp
• 2 tbsp coconut oil
• 2 bean sprouts, chopped
• a handful of fresh cilantro, chopped
• a generous spoonful of tamarind paste
• 400ml tamarind water

Instructions

1. 1

   Heat coconut oil in a large pot over medium heat and cook the minced garlic and torn kaffir lime leaves gently until soft and fragrant.

2. 2

   Stir in the red curry paste and white pepper, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chicken thighs and baby corn, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chicken thighs is tender, about 40 mins.

6. 6

   Stir in the rice vermicelli and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the fish sauce and adjust the seasoning to taste.

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