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Burmese Chicken Curry (Gaeng Gai Bama)

Rated as 4.57 out of 5 Stars

"This is actually a northern Thai dish with a definite Burmese influence. I first ate it in a Burmese restaurant in Melbourne, Australia. I asked for the recipe and of course I didn't get it. I later experimented with some Thai recipes and came up with this final result. We really love this with steamed jasmine rice. It's quite a hot and spicy dish, so if you want it a bit mild, check the curry paste you use first. You can replace coconut milk with evaporated milk, but traditionally, coconut milk is a must."
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50 m servings 425
Original recipe yields 4 servings


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  1. Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
  2. Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
  3. Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 425 calories; 23.7 26.5 28.8 79 806 Full nutrition

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Read all reviews 81
  1. 97 Ratings

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Most helpful positive review

This is really good, though quite spicy. It all depends on the red curry paste you get, though. When I made it, my roommates and I had to eat slowly, drink water, and use a lot of rice. :0) In a...

Most helpful critical review

Nothing special.

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Most positive
Least positive

This is really good, though quite spicy. It all depends on the red curry paste you get, though. When I made it, my roommates and I had to eat slowly, drink water, and use a lot of rice. :0) In a...

Very tasty! My husband is Burmese (born and raised in Rangoon/Yangon). He agreed with the description Michelle gave to the dish. It really is a Thai dish, not a Burmese one. However, since i...

Everyone I cook this for always loves this recipe. A few tips. It is easy to overcook the chicken - keep an eye on it. I like to add additional vegetables sometimes (carrots, zucchini and straw ...

I made mistakes with this one. Used small pieces of chicken, so I shouldn't have used so much water. Had to let the water boil off. I ended up adding more about another 1/2 cup of coconut milk (...

I really like this recipe, it has a great balance of flavors the fried shallots really adds to it but if you dont have enough you can fry up crispy, some paper thin sliced onions. I have made t...

I don't like to review a recipe when I have changed it, but this one had great "bones" and we enjoyed it very much. Did not use the shallots, fresh tomatoes, or cilantro, but DID use the curry p...

This dish was very good. Easy to prepare. Browned chicken in skillet and finished in the crock pot. We could not find palm sugar anywhere and we live in a very diverse area. Used medium curr...

this was the 5th curry dish i've tried off allrecipes. hands down, this was the best! dee-lish!!!

Yum! My mom is from Burma and while this was really good, it's not Burmese, as Michelle says. I added too much water as I was afraid that it would be too hot-- big mistake. Barely cover the chic...