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Yellow chicken curry with galangal salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ingredients:
  • 160ml can coconut cream
  • 800g chicken thigh fillets, cut into 4cm pieces
  • 500g butternut pumpkin, peeled, seeded, cut into 3cm pieces
  • 400ml can coconut milk
  • 45g palm sugar
  • 48.80 gm fish sauce
  • 21.00 gm lime juice
  • 82.50 ml coriander leaves
  • 82.50 ml round mint leaves
  • 4 cm piece fresh galangal, peeled, cut into matchsticks
  • 1 stalk lemongrass, white part only, thinly sliced
  • 2 makrut lime leaves, finely shredded
  • Steamed white rice, to serve
  • 1/2 red onion, finely chopped
  • 4 garlic cloves, chopped
  • 3cm piece ginger, peeled, finely chopped
  • 2 cm piece fresh turmeric, peeled, finely chopped
  • 1 long fresh red chilli, seeded, finely chopped
  • 6.10 gm shrimp paste
  • 4 fresh coriander roots and stems, washed, finely chopped
  • 2 tsp ground coriander
  • 2.50 gm ground cumin
  • 1 tsp ground fennel
Instructions:
  • Combine onion, garlic, ginger, turmeric, chilli, shrimp paste, coriander roots, ground coriander, cumin, and fennel in a food processor. Blend until a smooth paste forms. Season with sea salt and ground white pepper to taste.
  • In a wok over high heat, warm the coconut cream until it simmers. Let it cook for about 5 minutes until it starts to separate. Stir in the curry paste and cook for 1-2 minutes until fragrant. Incorporate the chicken, pumpkin, and coconut milk, then bring to a gentle boil. Lower the heat and simmer for 15 minutes until the chicken is done and the pumpkin is soft. Finally, add the sugar, fish sauce, and lime juice. Stir well, taste, and adjust seasoning as needed before serving.
  • Combine the fresh and fragrant coriander leaves, mint, galangal, lemongrass, and lime leaves in a small bowl.
  • Divide the aromatic chicken curry into individual bowls. Garnish generously with fresh and zesty galangal salad. Enjoy promptly with a side of steamed rice, if preferred.

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