Recipe: Chicken Curry with Coconut, Galangal and Lemongrass



1kg chicken, chopped

400ml coconut milk

2 Bird’s Eye chillies, chopped (discard seeds for a less spicy option)

3 cloves garlic

1 shallot, finely diced

2 lemongrass stalks, smashed (I used a rolling pin)

1″ galangal (or ginger)

4 candlenuts (used to thicken curries in Malaysian cuisine – can be substituted with macadamia nuts, cashews, or brazil nuts)

2 lime leaves

1 bay leaf

1tsp ground turmeric

1tsp ground coriander

groundnut or vegetable oil


– in a pestle and mortar or blender, make a paste from the chillies, garlic, shallot, nuts, coriander and turmeric

– heat oil in a pan and brown chicken

– remove chicken from pan, tip out any liquid and add a little more oil

– fry the paste until fragrant, then add the bay and lime leaves and the crushed lemongrass

– stir-fry for another minute, then add coconut milk and mix well until paste is incorporated into milk

– return chicken to the pan, place on lid and simmer for 20-25 minutes over a low heat

– season to taste and serve with white rice

(Serves 4)



About SAFbakes

Want to know where to eat and what to bake? Join me at

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: