Chisholm Trail Curry
aka: Gaaeng Gai
Blanche Bailey
(circa 1952)

Bear in mind that Curry is not a single recipe.
Curry (the spice) is a blend of several Spices.
Curry (the sauce) is any sauce using a Curry Spice blend.
Curry (the dish) is any dish made with any Curry Sauce.

Typically, Curry (the dish) from India uses a Sauce that is based on yogurt, while Curry from Thailand uses a Sauce that is based on Coconut Milk.

The following Curry Recipe (the spice blend, the sauce and the dish) were learned in Thailand by Blanche and Phyllis, when they (and Paul Bailey) were there teaching.

The name of the dish in Thai is Gaaeng Gai, which just means Chicken Curry.

The Spice Blend
2 teaspoons Poppy Seeds
2 teaspoons Tumeric
2 teaspoons Coriander
2 teaspoons Cumin
2 teaspoons Crushed Red Pepper

NOTE: Adjust the amount of seasonings to taste, particularly the "crushed red pepper", to make it hotter or milder.

If you want to make the spice blend ahead of time, so you can use it in various dishes, then ...

... grind up all the spices together into a "Curry Powder".

Do not expect it to smell like "curry" until you have added all the spices together, although Tumeric is the primary spice for the wonderful smell of "curry".

Or, you can just make the Sauce below, without making the "Curry Powder" before hand.

The Sauce
The above Spice Blend ingredients
NOTE: This comes to about 3 slightly rounded tablespoons of your Home Made Curry Powder; if you bothered to grind it to a powder first.
1/2 cup Lemon Juice
1 cup Peanuts, roasted, no hulls
NOTE: leave the peanuts out if anyone has allergies.
Coconut Milk
NOTE: boil a package of fresh coconut (in just enough water), press and drain for "milk". Throw out the coconut after pressing and draining it of the "milk".
(: It tastes pretty much like cardboard once you take all the "milk" out. :)

In a blender, add the lemon juice and the peanuts and pureé.
Add the (cooled) coconut milk.
Add all other seasonings and pureé again.

NOTE: Expect a "cake mix" consistency. If more liquid is needed, add "broth". If it seems a little "thin", that is OK, as it will simmer down later.

The Dish
The above Sauce
4 huge (or 8 small) yellow onions; sliced, not diced, for texture
1 can Tomato Paste
NOTE: Add for a "red" Curry, leave out for a "white" Curry.
Meat from fresh hens (boiled) cut into small pieces.
NOTE: Any meat will do. This recipe is intended for poultry.
NOTE: If making a "Vegetarian" Curry, then substitute walnuts or mushrooms or Tofu or whatever blend of vegetables suits your fancy.
The Foundation
Steamed Rice.
The Toppings
Hard boiled eggs (peeled).
Shredded Coconut

Mix the Curry Sauce with the sliced onions into a big pot and bring it to a simmer.

Once simmering, stir in the tomato paste (if you are making a "red" Curry).

At this point, add the cut up meat (or Vegetarian Selection).

Simmer until ready to serve.

Serve stove-hot, over steamed rice.

Serve "Toppings" in separate bowls at the table, so they may be added to individual choice.

The recipe is easily doubled.

May be frozen for storage. Leftovers keep well. May be served hot or cold.

Make a double batch and freeze half of it for another time.

Only add the tomato paste when you add crushed red pepper so you can remember that "red Curry is hot, white Curry is not".

Make the Sauce without peanuts or crushed red pepper. Set aside some for those who are alergic to peanuts. Then blend in the peanuts for those that like them. Set aside some for those who can't take the heat. Then blend in the crushed red pepper for those that like it hot.

Back to the Chisholm Trail Cuisine
Back to the Chisholm Trail Collection

If you have trouble, please contact