Chiang Mai Fermented Greens Curry

Chiang Mai Fermented Greens Curry, also known as Gaeng Phak Dong, is a traditional dish from Northern Thailand. Renowned for its vibrant flavors and aromatic profile, this hearty curry is a staple in the local diet and offers a unique taste that is deeply rooted in the culture of Chiang Mai. This dish utilizes fermented greens, which provide a tangy and slightly sour flavor that perfectly balances the richness of the curry.

History of Chiang Mai Fermented Greens Curry

The origins of Chiang Mai Fermented Greens Curry can be traced back to the Lanna Kingdom, which occupied Northern Thailand. Known for their resourcefulness, the people of this region developed fermentation techniques to preserve vegetables for long periods, particularly during off-seasons. The fermentation process enhances the nutritional profile of the greens, making them rich in probiotics and vitamins, and gives the dish its distinct flavor.

Ingredients

• Fermented greens - 2 cups
• Coconut milk - 1 cup
• Curry paste - 3 tablespoons
• Chicken (or tofu for a vegetarian option) - 250 grams, cubed
• Kaffir lime leaves - 4 leaves, torn
• Fish sauce - 2 tablespoons
• Palm sugar - 1 tablespoon
• Thai basil - 1/2 cup, leaves picked
• Lemongrass - 2 stalks, finely chopped
• Galangal - 1-inch piece, sliced
• Chili pepper - 2-3, sliced
• Vegetable oil - 2 tablespoons

Preparation

1. Preparing the Ingredients

Begin by gathering all your ingredients. Slice the chicken into cubes. If using tofu, cut it into cubes and set aside. Slice the galangal and chop the lemongrass. Tear the kaffir lime leaves into small pieces to release the oils.

2. Making the Curry Base

In a large pot, heat the vegetable oil over medium heat. Add the curry paste and stir-fry for about 2 minutes until fragrant. Add the galangal and lemongrass, and continue to stir for another 2 minutes.

Cooking Process

3. Cooking the Proteins

Add the chicken or tofu to the pot. Cook until the chicken is no longer pink or the tofu is golden, approximately 5-7 minutes. Pour in the coconut milk and bring the mixture to a gentle simmer.

4. Adding the Aromatics

As the curry simmers, add the kaffir lime leaves and chili peppers. Stir to incorporate the ingredients fully. Add the fish sauce and palm sugar to season the curry.

5. Incorporating Fermented Greens

Gently fold in the fermented greens. Allow the curry to continue simmering for another 15-20 minutes, checking the cooking timer to ensure everything is cooked thoroughly and the flavors have melded together.

6. Final Touches

Before serving, add the Thai basil, stirring it into the curry until wilted but still vibrant green. Taste the curry and adjust seasoning if necessary with additional fish sauce or palm sugar.

How to Enjoy Chiang Mai Fermented Greens Curry

Traditionally, Chiang Mai Fermented Greens Curry is enjoyed with sticky rice, which can be used to soak up the savory broth. For an authentic experience, serve the curry in a communal bowl in the center of the table, allowing everyone to help themselves and enjoy the meal together. Pair it with other Northern Thai specialties such as nam prik ong or sai ua for a complete feast.

This curry is not only delightful when served fresh but also develops deeper flavors when reheated the next day. It’s a versatile dish that can be enjoyed at any time, providing comfort and warmth.

As you explore the distinct and delicious flavors of Gaeng Phak Dong, you're experiencing more than just a meal; you're getting a taste of Thailand's rich culinary and cultural heritage.