Gaeng Ki Lek

Gaeng Ki Lek Recipe - Authentic Thai Dish

Region / culture: Thailand | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Gaeng Ki Lek is a traditional Thai curry dish that features the unique and aromatic flavors of ki lek leaves and buds. This dish is a perfect combination of spicy, savory, and creamy flavors that will tantalize your taste buds.

History

Gaeng Ki Lek has its origins in Thai cuisine, where it is commonly prepared using fresh ingredients and traditional cooking techniques. The dish is often enjoyed as a comforting and flavorful meal that showcases the rich culinary heritage of Thailand.

Ingredients

6 plump cloves of garlic, chopped
5 shallots, chopped
10 dried long red Thai chilies, soaked in warm water for 0.5 an hour, then cut into quarters
5 fresh red chilies (mild to incendiary, according to your taste), sliced crosswise about 0.5 inch thick
4 fingers of krachai (if using pickled krachai, soak in hot water for 0.5 hour, rinse and dry), chopped
2 one-inch slices of kha (galangal), chopped
4 stalks of lemongrass, bottom tender 4-5 inches only, peeled and finely chopped
2.5 cup rich coconut milk (coconut cream not separated)
fish sauce

How to prepare

To make the curry paste, use a heavy pestle and mortar to pound together the garlic, krachai, kha, lemongrass, and dried chilies. Lightly pound the chilies to bruise them, without fully incorporating them into the paste. Alternatively, grind the ingredients together in a powerful blender or food processor, adding just enough water to blend them. Then pound the fresh chilies with the handle of a heavy knife and add them to the paste.
In a wok or heavy-duty fry pan, bring the coconut milk to a boil over medium heat. Reduce the heat to a gentle simmer. The milk will thicken and release oil (fat globules will appear on the surface) within 10 minutes. Stir in the curry paste and simmer gently, continuing to stir. After about 4-5 minutes, when the paste ingredients are heated and the mixture becomes aromatic, continue stirring for a couple more minutes. Gradually add fish sauce, one tablespoon at a time, until the salt balance of the curry suits your taste. The curry should coat a spoon but not too heavily. Add water if needed.
Add the pork and stir until it is fully cooked. Then add the ki lek leaves and buds, and cook until they are heated through.

Variations

Substitute pork with chicken, beef, or tofu for a different protein option.
Add vegetables such as bell peppers, bamboo shoots, or eggplant for a more hearty dish.

Cooking Tips & Tricks

Be sure to use fresh and high-quality ingredients for the best flavor.

- Adjust the amount of chilies according to your spice preference.

- Stir the curry gently to avoid breaking up the ki lek leaves and buds.

- Taste the curry as you go and adjust the seasoning to suit your taste.

Serving Suggestions

Serve Gaeng Ki Lek hot over steamed rice for a satisfying meal. Garnish with fresh cilantro leaves and sliced red chilies for added flavor and color.

Cooking Techniques

Use a heavy pestle and mortar to pound the curry paste for a more authentic flavor.

- Simmer the curry gently to allow the flavors to develop and meld together.

Ingredient Substitutions

If ki lek leaves are not available, you can use spinach or kale as a substitute.

- Substitute dried chilies with fresh chilies for a milder heat level.

Make Ahead Tips

You can prepare the curry paste ahead of time and store it in an airtight container in the refrigerator for up to a week. This will save you time when you are ready to cook the dish.

Presentation Ideas

Serve Gaeng Ki Lek in a traditional Thai serving bowl with a side of jasmine rice and fresh herbs for a beautiful and appetizing presentation.

Pairing Recommendations

Pair Gaeng Ki Lek with a crisp and refreshing Thai beer or a glass of chilled white wine to complement the spicy flavors of the dish.

Storage and Reheating Instructions

Store any leftover Gaeng Ki Lek in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains coconut milk and fish sauce, which may be allergens for some individuals.

Summary

Gaeng Ki Lek is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Gaeng Ki Lek is a delicious and aromatic Thai curry dish that is sure to impress your family and friends. With its bold flavors and rich textures, this dish is a perfect choice for a special meal or a cozy night in. Enjoy the unique taste of ki lek leaves and buds in this flavorful and satisfying curry dish.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Gaeng Ki Lek. It was a warm summer day, just like any other day in my small village in Thailand. I was walking through the bustling market, picking up fresh ingredients for dinner when I heard a group of women chatting excitedly about a new dish they had tried.

Intrigued, I made my way over to the group and asked them about the dish they were talking about. They told me it was a traditional Thai curry made with young tamarind leaves, known as Gaeng Ki Lek. They raved about the tangy and slightly sour flavor of the dish, and I knew I had to try making it myself.

I asked the women where they had learned the recipe, and they told me it had been passed down through generations in their families. They graciously offered to teach me how to make it, and I eagerly accepted their offer.

We gathered the ingredients together – young tamarind leaves, coconut milk, red curry paste, shrimp paste, fish sauce, palm sugar, and fresh shrimp. The women showed me how to prepare the tamarind leaves by removing the stems and tearing them into small pieces. They explained that the leaves had to be cooked for a long time to soften and bring out their unique flavor.

Next, we heated a pot of coconut milk over a low flame and added the red curry paste, shrimp paste, and fish sauce. The aroma of the spices filled the air as we stirred the mixture gently, allowing the flavors to meld together.

Once the curry base was ready, we added the tamarind leaves and let them simmer in the fragrant sauce. The women told me that the longer the leaves cooked, the more flavorful the dish would be. I watched in awe as the leaves wilted and absorbed the rich coconut curry, transforming into a vibrant green hue.

Finally, we added the palm sugar to balance out the tanginess of the tamarind leaves and the saltiness of the shrimp paste. The women tasted the curry and adjusted the seasoning, adding more fish sauce for depth of flavor.

As the curry simmered on the stove, I listened intently as the women shared stories of their families and the traditions of their village. They spoke of the importance of passing down recipes from one generation to the next, preserving the culinary heritage of their ancestors.

After what seemed like hours, the curry was finally ready. The women ladled it into bowls and garnished it with fresh shrimp and Thai basil leaves. I took my first bite and was transported to a world of flavors – the tangy tamarind leaves, the creamy coconut milk, the spicy curry paste, and the sweet shrimp all came together in perfect harmony.

I thanked the women for sharing their recipe with me and promised to carry on the tradition in my own family. From that day on, Gaeng Ki Lek became a staple in my kitchen, a dish that reminded me of the bonds of friendship and the joy of sharing a meal with loved ones.

Every time I make Gaeng Ki Lek, I am transported back to that warm summer day in the market, surrounded by the laughter and camaraderie of the women who taught me the recipe. And as I serve the curry to my own family, I know that I am carrying on a tradition that will endure for generations to come.