We had this for lunch today. Served with steaming hot Jasmine rice and freshly poached green veggies. And the best part of all is we ended with a plate of in season Thai mango! YUM!

ps: this is quite a HOT dish if your red curry paste is as hot as our homemade one!
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Burmese Chicken Curry (Gaeng Gai Bama)
Northern Thai dish with a definite Burmese influence
Rich taste but not on the waist!

4T. oil
8 shallots, thinly sliced
2 T. red curry paste (nam prik gaeng ped)
**A recipe was posted to TKL
1 T. meat curry powder
1/2 chicken, cut into large pieces
enough water to cover the chicken in the pot, about 3 cup
about 2 T. fish sauce
about 1 T. palm sugar
about 1/4 C. tomato puree
about 1/2 C. evaporated milk
1 C. tomato wedges, about 2 med. Tomato
some chopped coriander leaves for garnishing

Fry the shallots in 2T. oil with low heat until golden brown and crispy but not burnt. Drain then set aside.
Use the remaining 2 T. oil to fry the curry paste and powder with low heat until fragrant.
Add the chicken pieces, stir to coat the curry mixture.
Add enough water to cover the chicken then bring to the boil with med. heat.
Turn the heat to low then add the milk, puree, fish sauce, sugar, & 1/2 of the tomato wedges.
Cook with the lowest heat possible, covered, stir from time to time.
When the gravy has been reduced to a thick and creamy consistency, add in the remaining tomatoes.
Cook further until the tomatoes are softened but not mushy.
Add in the coriander leave and top with friend shallots before serving.