Gai Muang Nung Kreung Gaeng Nua

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In English you could call this "chicken in northern style chile paste". The Chiang Mai (northern Thai) chile paste has mild flavor (not spicy), made with turmeric, using local Thai chicken which are tasty and chewy. For best results, use the finest quality chicken you can find. We used organic free-range chicken breasts cut up into large chunks, with excellent results.

Traditionally, to prepare northern style steamed chicken, the chicken cavity would be stuffed with the chile paste. This recipe is prepared using the traditional turmeric chile paste but cooked a different way. Inspired by a chef focused on recipes of the old Chiang Mai culture.

Ingredients for Chicken

2 large boneless skinless chicken breasts
1/4 cup chicken stock
2 tablespoon fish sauce
1/4 teaspoon salt
sliced green onion and cilantro, 1 tablespoon each, for garnish

Ingredients for Chiang Mai Style Curry Paste

1 large dried mild chile pepper (we used "New Mexico" variety, widely available, and delicious)
1 or 2 whole dried Thai chiles
1/8 teaspoon salt
2 cloves garlic
1 tablespoon sliced shallot
1/2 teaspoon shrimp paste
3 fresh kaffir lime leaves, sliced
1 tablespoon thinly sliced lemongrass
1 tablespoon fresh turmeric

Method For Curry Paste

Remove seeds from the chile peppers, cut them into smaller pieces, and soak until soft (about 10 minutes). Drain, and gently squeeze the chiles to remove water, then put into a mortar and pestle. Add remaning curry paste ingredients to mortar, and pound until it's a smooth paste. Set aside.

Method for Chicken

Cut each breast into three large pieces, and put into a bowl. Spoon the curry paste over the chicken, and combine. Next, add chicken stock, fish sauce, and salt. Mix well, and set to marinade for at least 1 hour.

Bring water to a boil in a stacked steamer, putting chicken on two levels. Add chicken to the stacked steamer, cover, and cook for 30 minutes. This should be served with sticky rice.

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