- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
At Nari in San Francisco, chef Pim Techamuanvivit's gaeng rawaeng, a whole Cornish game hen submerged in a deeply savory golden curry redolent with spices is served with impossibly flaky roti for sopping. In this recipe, a small chicken—standing in here for the Cornish game hen in the original dish—gently cooks in a velvety sauce of coconut milk spiced with chiles and galangal, a piney, citrus-flavored cousin of ginger. Don't shake the cans of coconut milk—the solidified cream and liquid are added separately. Refrigerate the cans for about 1 hour prior to cooking to encourage separation. Use a mix of green chile varieties to suit your preference for piquancy.
Ingredient:
- 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 loosely packed fresh Thai basil leaves or lemon basil leaves
- Warm roti, for serving
