Om Gai Baan – Thai chicken stew

Ingredients for 4 servings:

• 1 kg chicken leg(s), boned and cut into pieces
• 3 onions, red
• 6 garlic cloves
• 8 chili peppers, finger-length red, cut into pieces
• 1 piece(s) galangal, finely sliced
• 2 stalks of lemongrass, finely sliced
• 3 tbsp rice (rice semolina, dry roasted ground rice)
• 8 spring onions (Thai), sliced
• 1 bunch dill, chopped
• 3 stalks basil (lemon basil), chopped (Bai Maeng Lak)
• 5 kaffir lime leaves, cut into fine strips
• 4 medium-sized zucchini
• 1 tbsp chicken broth, granulated
• 2 tbsp spice paste (Pla Ra, fish paste from the jar)
• 1 tbsp fish sauce

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

A dish from Isaan, Thailand’s northeast

Crush 3 chilies, garlic, onions, galangal, and lemongrass in a mortar and pestle. Heat a little water in a large pot and simmer the paste until fragrant. Add the chicken, granulated stock, and a little more water; simmer for about 10 minutes. Then add the pla ra, fish sauce, zucchini, and rice semolina; simmer for another 5 minutes. Add the spring onions, remaining chilies, dill, basil, and kaffir lime leaves; cover and let stand for a few more minutes. Season to taste and serve. “Om” is a method of preparation: meat and vegetables are braised in a little liquid and seasoned with herbs. Other vegetables, such as bamboo shoots, can be used instead of zucchini.