Gaeng Om Kai (Isan style chicken and pumpkin stew)
Gaeng Om, an herbal curry stew from northeastern Thailand, is not your typical Thai curry. It is a refreshing Isan-style chicken curry loaded with lots of vegetables.
Use a mortar and pestle to pound the lemongrass, dried chilies, and shallot to paste. Then scoop them into a pot. Add the chicken into it and put over medium heat.
Stir until the exterior of the chicken turns white, add fermented fish liquid, fish sauce, salt, MSG and stir to combine then pour in the water. Cover the pot and wait until it boils. Now add the pumpkin and stir to combine then cover the pot. Cook until the pumpkin becomes soft. Add Thai toasted sticky rice powder, spring onion, dill, hairy basil leaves and stir for another minute or until the veggies cook through.
Transfer from the heat to a serving bowl. Best served with sticky rice.