Galangal is an essential aromatic rhizome in southern Thai cuisine, a relative of ginger with a citrus and resinous flavor. Coconut chicken with galangal represents the fusion of Malay and Indian influences on the peninsula. It is a comfort dish served in homes and restaurants in Phuket and Krabi.
Thai
Coconut and Galangal Chicken
Coconut and Galangal Chicken from Thailand: traditional step-by-step recipe, with chef tips and clear timings.
- thailand
- MAIN COURSES
- Light
- High protein
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 390 kcal
- Protein 32 g
- Fiber 2 g
- Carbohydrates 12 g
- Fat 26 g
- Sodium 740 mg
Story behind the dish
Preparation
Coconut and Galangal Chicken is a Thai preparation with medium difficulty. Set aside about 60 minutes in total (25 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g chicken breast, cut into pieces.
- Have ready: 400 ml of coconut milk.
- Have ready: 3 slices of fresh galangal.
- Have ready: 3 stalks of crushed lemongrass.
- Have ready: 4 kaffir lime leaves.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Heat the coconut cream in a saucepan until the oil separates…
Heat the coconut cream in a saucepan until the oil separates on the surface.
-
Add green curry paste
Add green curry paste, galangal, lemongrass and lime leaves, cook 3 minutes.
-
Add the chicken and cook for 5 minutes, stirring to coat...
Add the chicken and cook for 5 minutes, stirring to infuse flavors.
-
Pour the rest of the coconut milk and cook over medium heat for 20 minutes.
Pour in the rest of the coconut milk and cook over medium heat for 20 minutes.
-
Add mushrooms
Add mushrooms, fish and sugar, cook 8 more minutes.
-
Adjust spiciness with chopped green chilies to taste
Adjust spiciness with chopped green chilies to taste.
-
Serve with fresh cilantro and jasmine rice.
Serve with fresh cilantro and jasmine rice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with seasonal white fish instead of the main fish.
- Version with whole wheat pasta or brown rice for greater fiber content.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.