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Gaeng Rawaeng

Gaeng Rawaeng

Main CourseAsianNon-VegetarianSpicyInvolved45 min work · 60 min total

Submitted by Sanjay Patel

Source: www.foodandwine.com

Ingredients

Scale
  • 5 ounces assorted fresh green chiles ((Thai chile, serrano, and/or jalapeño), seeded and chopped)
  • ¼ cup chopped lemongrass ((from tender bottoms of 2 lemongrass stalks))
  • 1 ounce fresh turmeric root (peeled and chopped (about 3 tablespoons), or 1/2 tablespoon ground turmeric)
  • ½ ounces fresh galangal (peeled and chopped (about 2 tablespoons))
  • 4 fresh cilantro roots or stems (chopped)
  • ¼ teaspoon coriander seeds
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground mace
  • ½ whole star anise
  • 2 (13 1/2-ounce) cans coconut milk ((not shaken or stirred))
  • ¼ cup plus 1 tablespoon fish sauce ((such as Red Boat), divided)
  • 1 3-pound whole chicken (wings tucked)
  • 1 lemongrass stalk (halved crosswise)
  • 2 teaspoons light brown sugar (or to taste)
  • 5 mini sweet peppers ((about 4 1/2 ounces), seeded and cut lengthwise into ¼-inch-wide strips)
  • ½ cup fresh Thai basil leaves or lemon basil leaves (loosely packed)
  • Warm roti (for serving)

Instructions

  1. 1.
    Make the curry paste
  2. 2.
    Combine green chiles, lemongrass, turmeric, galangal, cilantro, coriander, cumin, cinnamon, mace, and star anise in a blender. Process until mixture is finely chopped and starts to form a paste, about 2 minutes, stopping to push mixture down using a plunger or lemongrass stalk as needed.
  3. 3.
    Make the chicken
  4. 4.
    Preheat oven to 375°F. Spoon out thick coconut cream from tops of coconut milk cans to measure 1 cup. Reserve remaining coconut milk in cans. Place thick coconut cream and curry paste in a 4- to 5-quart Dutch oven. Cook over medium, stirring constantly, until a layer of oil shimmers on top and mixture appears curdled, 8 to 10 minutes. Stir in 1/4 cup fish sauce. Add chicken, breast side up, and spoon curry mixture over top until chicken is well coated. Add reserved coconut milk to sauce around chicken; stir to combine. Bring to a simmer over medium. Cover Dutch oven, and transfer to preheated oven. Roast until chicken is tender and a thermometer inserted in thickest portion of thighs registers 155°F, 30 to 40 minutes, basting chicken with curry sauce once after 20 minutes.
  5. 5.
    Insert tongs in chicken cavity; carefully remove chicken, and set aside on a large plate. Bring curry mixture to a boil over medium-high. Add lemongrass; cook, stirring occasionally, until sauce starts to reduce and thicken, about 5 minutes. Add brown sugar and remaining 1 tablespoon fish sauce; stir to combine. Add mini sweet peppers; return chicken to Dutch oven. Cook, stirring occasionally, until peppers soften slightly, about 3 minutes.
  6. 6.
    Transfer chicken, curry sauce, and lemongrass to a deep serving platter. Sprinkle with basil, and serve with roti.