| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 22g | 13g | 16g |
| sugars | fibre | protein | salt |
| 6g | 3g | 25g | 1.7g |
There’s something uniquely tantalizing about the Thai Green Chicken Curry with Greater Galangal that digs deep into my culinary passion. It’s a symphony of refreshing, robust and complex flavors that, in my opinion, revives the senses and tantalizes the palate like no other. The harmonious blend of ingredients reflects the exquisite diversity of Thai cuisine, each ingredient singing its own aromatic tune.
A Dance Between Tex-Mex and Thai Cuisine
As someone who grew up relishing the vibrant Tex-Mex flavors of Texas, the flavors in Thai Green Chicken Curry with Greater Galangal feel rather familiar, a testament to the universality of good food. The heat from the jalapeno peppers gives me a nostalgic nod to the Southern heat-rich foods while the Thai basil leaves stir up a refreshing change that I simply can’t resist.
Healthy Indulgence
Apart from the explosive flavors, this Thai classic provides significant health benefits. Galangal, a close relative to ginger, is widely recognized in traditional medicine for its myriad health benefits, including anti-inflammatory properties and digestion aid. The vegetables – from bamboo shoots to Thai eggplants – add a nutritious punch of vitamins and fiber, making this curry a healthy, delectable indulgence.
A dish like this is traditionally served with a side of rice, but being a lover of fusion cuisine, I’d go a step further and recommend serving it with a side of cornbread or flour tortillas. The flavors would pair beautifully with other Thai or even Mexican dishes. This curry bears some resemblance to the popular Mexican Green Chili with Pork, but its heart lies firmly in Thai cuisine.
Every time I prepare this curry, it amazes me how the distant worlds of Southern America and Thailand can converge on a single plate. I look forward to sharing more such enticing, healthful recipes and cherished cooking experiences with you. Happy cooking!
What You’ll Need
- 2 tablespoons vegetable oil
- 1/2 cup Thai green curry paste
- 4 skinless boneless chicken breasts, cut into bite-sized chunks
- 1 cup coconut milk
- 1 cup chicken stock
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 2 greater galangal slices, peeled and thinly sliced
- 2 kaffir lime leaves, torn into pieces
- 1 cup bamboo shoots, drained
- 1/2 cup Thai eggplant, quartered
- 1/2 cup Thai basil leaves
- 1 jalapeno pepper, deseeded and thinly sliced
- 2 red chilies, deseeded and thinly sliced
- Rice, for serving
Method
Step One
Heat the vegetable oil in a large pan over medium heat. Add the Thai green curry paste and cook, stirring constantly, for about 2 minutes or until fragrant.
Step Two
Add the chicken pieces to the pan and cook, stirring occasionally, for 5-6 minutes or until the chicken is browned and nearly cooked through. Remove the chicken from the pan and set it aside.
Step Three
In the same pan, add the coconut milk, chicken stock, fish sauce and sugar. Stir well to combine, aiming to dissolve the sugar completely.
Step Four
Add the galangal slices and torn kaffir lime leaves to the mixture in the pan. Bring to a simmer and allow it to cook for about 10 minutes. This helps to infuse the broth with flavor.
Step Five
Return the chicken to the pan, along with the bamboo shoots and Thai eggplant. Let the mixture simmer for about 15 minutes or until the vegetables are tender and the chicken is cooked through.
Step Six
Add the Thai basil leaves, sliced jalapeno pepper, and sliced red chilies to the pan. Stir well and cook for another 2 minutes, until the basil leaves wilt and the peppers soften.
Step Seven
Serve the curry hot over rice. Enjoy your Thai Green Chicken Curry with Greater Galangal!
