Curry Chicken I Made It

Curry Chicken

chuckieb 8 years ago
Made Chefmeow's
Gaeng Gari Gai Chicken Curry
for dinner last night.
I used b/s chicken thighs instead of breasts, a tbsp. of fish sauce as opposed to 2 tsp. because I'm a fish sauce monster, :) and I used a tsp. of chili garlic sauce instead of the ground red chili.
The flavour of this dish was really nice but I was disappointed with how runny it was. I did cook it down so that at least half of the sauce evaporated. It was more soup like than coating the chicken as I'd been thinking it would.
A bell pepper appears in the 'How to Make it" instructions that isn't written up on the ingredient list.
I have a recipe for a Yellow Chicken Curry that's very similar to this but calls for potatoes and the starch from the potatoes thickens the sauce. I served it over Jasmine rice.
Husband quite enjoyed it.
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NadineM 8 years ago said:

Wow that looks really good. Saved for sure.

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mommyluvs2cook 8 years ago said:

The broth looks really flavorful and I love the color! Great picture Janet!

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notyourmomma 8 years ago said:

I love the pic. It looks good to me.

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frankieanne 8 years ago said:

That is so disappointing when a recipe isn't written up correctly. That is too bad, Janet. It looks good though!
Lots of Indian type cooking going on around here lately.

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Cosmicmother 8 years ago said:

Interesting, I would think the crushed peanuts would thicken the sauce? When I make Thai noodles, the peanuts usually absorb some liquid.
It looks very flavorful and delicious though!! :)

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chuckieb 8 years ago said:

Thanks everyone! No on the peanuts thickening the sauce Shona, but they tasted yummy. :)

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