Recipe: Chicken Curry with Coconut, Galangal and Lemongrass

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Ingredients:

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

Method:

– 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)

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About SAFbakes

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