| Prep: 5 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 25g | 15g | 12g |
| sugars | fibre | protein | salt |
| 6g | 3g | 25g | 1.2g |
From the first moment I tasted Lesser Galangal Chicken Curry, I was captivated. The vibrant medley of spices and the fragrant essence of coconut milk reminds me of the diverse culinary experiences that inspire my cooking. Each ingredient in this dish plays a crucial role in creating a balanced, deeply satisfying flavor that not only excites your palate but also nourishes your body.
A Flavor Adventure
Growing up in Montana, my experiences with food were deeply rooted in the rugged, natural environment around me. However, my passion for exploring new flavors eventually led me to discover the exotic and aromatic world of curries. The galangal root, a relative of ginger, became a cherished find for me due to its unique, peppery undertones and mild citrus zest. It elevates the Lesser Galangal Chicken Curry into something truly special. This dish is a proud fusion of traditional ingredients and innovative tastes, much like how my childhood favorites are transformed by contemporary influences.
Health Benefits
Aside from its impressive flavor profile, Lesser Galangal Chicken Curry also boasts numerous health benefits. Chicken thighs, rich in protein, provide the primary source of lean meat with just enough fat to keep the meat moist and succulent. The fresh ginger and lesser galangal are excellent for digestion and have anti-inflammatory properties. Turmeric, known for its powerful antioxidants, adds an earthy depth to the curry while promoting joint health and boosting the immune system.
Coconut milk is another star ingredient, offering healthy fats that are great for maintaining strong energy levels and enhancing brain function. Combined with a medley of colorful vegetables like bell peppers, tomatoes, and peas, this curry not only pleases your taste buds but also ensures a hearty intake of vitamins and minerals. A squeeze of lime juice and a sprinkle of fresh cilantro add the final touch, enhancing both the flavor and nutritional profile of the dish.
Similar Dishes and Pairings
If you’re a fan of Thai cuisine, this curry might remind you of traditional Thai Green Curry or Massaman Curry, which similarly use coconut milk and a blend of spices to create a creamy, flavorful dish. For an additional side, consider serving it with Thai Papaya Salad or Cucumber and Peanut Salad to add refreshing, crunchy elements to your meal.
The best part about the Lesser Galangal Chicken Curry is how it brings people together around a table. Whether you’re cooking for family or friends, this dish is a wonderful way to share a piece of my culinary journey, blending traditional and modern influences into one delectable meal. Enjoy!
What You’ll Need
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 tablespoon lesser galangal, grated
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 2 cups coconut milk
- 1 cup chicken broth
- 2 large tomatoes, chopped
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup frozen peas
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice (to serve)
Method
Step One
Heat the vegetable oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Step Two
Add the minced garlic, grated ginger, and grated lesser galangal to the pan. Sauté for another 2-3 minutes until fragrant.
Step Three
Stir in the ground turmeric, ground cumin, ground coriander, and chili powder. Cook for an additional 1-2 minutes, stirring constantly to avoid burning the spices.
Step Four
Add the bite-sized chicken pieces to the pan. Cook until the chicken is no longer pink on the outside, about 5-7 minutes.
Step Five
Pour in the coconut milk and chicken broth. Stir well to combine all ingredients.
Step Six
Add the chopped tomatoes, fish sauce, and brown sugar. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the chicken is cooked through and the flavors have melded together.
Step Seven
Add the sliced red and green bell peppers and the frozen peas to the pan. Cook for an additional 5-7 minutes, until the vegetables are tender but still vibrant.
Step Eight
Stir in the lime juice. Taste and adjust seasoning if needed.
Step Nine
Serve the Lesser Galangal Chicken Curry over cooked jasmine rice. Garnish with fresh chopped cilantro.
