“This Northeast curry soup is very light and aromatic. People in this area have the habit of rolling glutinous rice balls in their hands and then plunge them into the most delicious broth. A dish that you must eat with your hands to taste all the aromas that remind us of our delicious traditional meat stew … “
Ingredients:
(For the seasoning paste)
3mini onions, peeled and minced
6mini onions, peeled and minced
15small Thai chili (prik kee noo)
(For curry)
600gwhole chicken cut into small pieces
1cup of green papaya cut into julienne
1 liter of cold water
5 large Thai chili (prik chee fah) cut diagonally
5 leaves of combawa
½cup green shallots cut into 5 cm pieces
1cup chopped dill leaves
2tablespoons of fish sauce
2tablespoons of Swiss Magi Seasoning Sauce
2tablespoons of fermented fish juice (pla rah juice) (optional)
1cup of basil leaves with lime flavor (bai maeng rak)
Preparation:
1
Grind the following ingredients in a mortar to make a smooth dough: garlic, onion and chili. Put aside.
Place a pot over the heat and then raise the heat to medium high without adding oil. Add the dough and then stit-fry for 30 seconds to release the aromas. Add chicken pieces and mix to coat.
Add the julienne papaya then stir-fry. The papaya will produce tasty juice during cooking.
2
Add water, making sure to half cover the chicken. Bring to a boil. Once the chicken is cooked (about 10 minutes), break the leaves of combawa and add them with dill leaves, chili and shallots. Mix and bring to a boil again.
Season with fish sauce, seasoning sauce and fermented fish juice if used. Taste and correct the seasoning if necessary. The mixture must be salty, sweetened by nature by the presence of fine herb and very aromatic.
3
When serving, add the basil leaves and stop the fire immediately.
Presentation
4
Transfer to an individual serving bowl and serve with sticky rice.
5
Enjoy your meal from
Ingredients
“This Northeast curry soup is very light and aromatic. People in this area have the habit of rolling glutinous rice balls in their hands and then plunge them into the most delicious broth. A dish that you must eat with your hands to taste all the aromas that remind us of our delicious traditional meat stew … “
Ingredients:
(For the seasoning paste)
3mini onions, peeled and minced
6mini onions, peeled and minced
15small Thai chili (prik kee noo)
(For curry)
600gwhole chicken cut into small pieces
1cup of green papaya cut into julienne
1 liter of cold water
5 large Thai chili (prik chee fah) cut diagonally
5 leaves of combawa
½cup green shallots cut into 5 cm pieces
1cup chopped dill leaves
2tablespoons of fish sauce
2tablespoons of Swiss Magi Seasoning Sauce
2tablespoons of fermented fish juice (pla rah juice) (optional)
1cup of basil leaves with lime flavor (bai maeng rak)
Directions
Preparation:
1
Grind the following ingredients in a mortar to make a smooth dough: garlic, onion and chili. Put aside.
Place a pot over the heat and then raise the heat to medium high without adding oil. Add the dough and then stit-fry for 30 seconds to release the aromas. Add chicken pieces and mix to coat.
Add the julienne papaya then stir-fry. The papaya will produce tasty juice during cooking.
2
Add water, making sure to half cover the chicken. Bring to a boil. Once the chicken is cooked (about 10 minutes), break the leaves of combawa and add them with dill leaves, chili and shallots. Mix and bring to a boil again.
Season with fish sauce, seasoning sauce and fermented fish juice if used. Taste and correct the seasoning if necessary. The mixture must be salty, sweetened by nature by the presence of fine herb and very aromatic.
3
When serving, add the basil leaves and stop the fire immediately.
Presentation
4
Transfer to an individual serving bowl and serve with sticky rice.
5
Enjoy your meal from
Northern style chicken curry – om gai baan – Thaï recipe Curry, green papaya chicken
English 
French 