Thai cuisine · Soups & Stews

Gaeng Bon

Southern Thai stew of long-braised taro stems with red curry paste and coconut milk.

Ingredients · for 4 servings

• 700 g taro stems (or substitute chard stems)
• 400 ml coconut milk
• 3 tbsp red curry paste
• 300 g boneless chicken thigh
• 2 tbsp shrimp paste (kapi)
• 5 kaffir lime leaves
• 2 tbsp palm sugar
• 3 tbsp fish sauce
• 3 Thai chilies
• 500 ml water
• 2 tbsp vegetable oil

Instructions

1. Peel the taro stems wearing gloves, remove the fibers, and cut into 4 cm pieces; then soak in salted water for 20 min to remove the itchy taste.
2. Cut the chicken into 2 cm cubes and tear the kaffir lime leaves into fine strips.
3. Heat the vegetable oil in a pot, fry the curry paste and shrimp paste for 2–3 min over medium heat until the mixture smells dark and roasted and oil separates at the edge.
4. Stir in half the coconut milk and simmer for 5 min until the sauce glistens and the coconut fat clearly separates, then add the chicken and sear for 4 min.
5. Add the taro stems, remaining coconut milk and water, cover and braise over low heat for 35–40 min until the stems are completely soft and leave no itchy sensation.
6. Season with palm sugar, fish sauce and the chilies, stir in the lime leaf strips, and serve generously with jasmine rice.