Gaeng Gai Bama (Burmese Chicken Curry)

    45 minutes

    This is actually a northern Thai dish with a definite Burmese influence. I first ate it in a Burmese restaurant in Melbourne. I asked for the recipe and of course I didn't get it so I experimented with some Thai recipes and came up with this. We really love this with steamed jasmine rice.

    99 people made this

    Serves: 4 

    • 1/4 cup (65ml) vegetable oil
    • 8 small onions, thinly sliced
    • 500g skinless, boneless chicken meat, cut into large pieces
    • 2 tablespoons red curry paste
    • 1 tablespoon curry powder
    • 1/2 cup (125ml) coconut milk
    • 1/4 cup pureed tomato
    • 2 tablespoons fish sauce
    • 1 tablespoon palm sugar
    • 2 medium tomatoes, cut into wedges
    • 1 bunch coriander, chopped

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the vegetable oil in a medium frypan over low heat and stir fry the onions until browned and tender. Drain, reserving the oil, and set aside.
    2. Place the chicken in the frypan with the reserved oil and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover and bring to a boil. Reduce heat, cover frypan and simmer until the chicken is no longer pink and juices run clear.
    3. Stir the coconut milk, tomato puree, fish sauce, palm sugar and 1/2 the tomato wedges into the frypan. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes and continue cooking until tender. Top with coriander and the fried onions to serve.

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    Reviews in English (82)


    Skipped the onions, very tasty!  -  27 Oct 2011


    This is really good, though quite spicy. It all depends on the red curry paste you get, though. When I made it, my roommates and I had to eat slowly, drink water, and use a lot of rice. :0) In any case, definitely a good recipe. I replaced the palm sugar with brown sugar, the fish sauce with salt, and used a can of diced tomatoes for all the tomatoes in the recipe. Truthfully, the Shallots and Cilantro are garnish. If on a tight budget, eliminate them.  -  14 Oct 2002  (Review from Allrecipes USA and Canada)


    Very tasty! My husband is Burmese (born and raised in Rangoon/Yangon). He agreed with the description Michelle gave to the dish. It really is a Thai dish, not a Burmese one. However, since it has a Burmese influence, I thought I'd cook it up and see if it met with his approval. I substituted the coconut milk for reduced fat coconut milk. It worked perfectly and he loved the dish. He suggested that more fish sauce should be added (about 1 Tbsp. more) to give it a more authentic Burmese influence. Thanks!  -  01 Feb 2004  (Review from Allrecipes USA and Canada)