Burmese Chicken Curry
(3 reviews)
Prep time:
10 min
Cook time:
1 h

A simple and delicious recipe for Burmese Chicken Curry (Gaeng Gai Bama).  It is amazingly easy to prepare yet tastes like it has taken ages to prepare.  The coconut milk and the spices provide a nice combination of smooth flavours.

D. Helyar
4 tbsp canola oil
8-10 shallots, thinly sliced
1 lb boneless chicken breast (2 breasts), cubed
1 1/2 - 2 tbsp red curry paste (depending on hot spicy you like)
1 tbsp curry powder
1/2 cup coconut milk
4 tbsp tomato paste
2 tbsp fish sauce
1 tbsp palm sugar
2 tomatoes, medium sized, cut into wedges
1/4 cup coriander, chopped
  1. Heat 4 tbsp canola oil in frying pan
  2. Add sliced shallots and fry until lightly browned.  Remove from oil and set aside
  3. Add chicken to the frying pan and oil
  4. Add curry powder and curry paste to the chicken and blend together well
  5. Add approximately 2 cups of water (enough to cover chicken)
  6. Cover and simmer until chicken is cooked through
  7. Add coconut milk, tomato paste, palm sugar and tomato wedges and stir
  8. Simmer (stirring occasionally) on low heat for approximately 45 minutes until sauce is creamy
  9. Just prior to serving reheat (lightly saute) previously fried shallots
  10. Serve with Basmati rice (or your favourite rice)
  11. Garnish with fried shallots and coriander
  12. Enjoy!
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