Gaeng Ped Gai Heb Fang (Chicken and Straw Mushroom Curry)

By the look of this dish, the Chicken and Straw Mushroom Curry dish, I can’t wait to grab the bowl of steamed jasmine rice (khao rice) and start eating with it.

I notice that the coconut flavor is enhanced by adding half the coconut milk towards the end of the cooking process.


  • 800g boneless cubed skinned chicken
  • 275g rinsed fresh or canned straw mushrooms
  • 350ml thin coconut milk extract
  • 175ml thick coconut milk cream
  • 6 peeled garlic cloves
  • 1 medium roughly chopped onion
  • 1 1/2 white roughly chopped root ends of lemongrass stalks
  • 6 dried seeded red chilies
  • 1/2 tsp shrimp paste
  • 2 1/2 cm piece fresh ginger root
  • 2 coriander plants
  • 1 tbsp toasted coriander seeds
  • 3 kaffir lime leaves
  • 80 ml vegetable oil
  • 1/2 tsp freshly grated nutmeg · 1 1/2 tsp salt

( Conversion Chart For Cooking )


  1. Using a food processor or mortar, grind the garlic, lemongrass, onion, chilies, ginger, shrimp paste, and the roots and stems of coriander, reserving the leaves, into a thick paste.
  2. Fry the mixture gently in the oil for about 20 minutes.
  3. Grind the coriander seeds to powder, mix in the nutmeg and salt then stir into the fried paste and cook briefly.
  4. Add the chicken, mushrooms and lime leaves with the thin coconut milk and simmer for about 15 minutes.
  5. Add the thick coconut milk and the coriander leaves then heat for 5-6 minutes.
  6. Check the seasoning and Serve over rice.

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