Yellow chicken curry with galangal salad

Yellow chicken curry with galangal salad


The ingredient of Yellow chicken curry with galangal salad

  1. 160ml can coconut cream
  2. 800g chicken thigh fillets, cut into 4cm pieces
  3. 500g butternut pumpkin, peeled, seeded, cut into 3cm pieces
  4. 400ml can coconut milk
  5. 1/4 cup (45g) shaved palm sugar
  6. 2 tablespoons fish sauce
  7. 1 tablespoon lime juice
  8. 1/3 cup coriander leaves
  9. 1/3 cup round mint leaves
  10. 4 cm piece fresh galangal, peeled, cut into matchsticks
  11. 1 stalk lemongrass, white part only, thinly sliced
  12. 2 kaffir lime leaves, finely shredded
  13. Steamed white rice, to serve
  14. 1/2 red onion, finely chopped
  15. 4 garlic cloves, chopped
  16. 3cm piece ginger, peeled, finely chopped
  17. 2 cm piece fresh turmeric, peeled, finely chopped
  18. 1 long fresh red chilli, seeded, finely chopped
  19. 1 teaspoon shrimp paste
  20. 4 fresh coriander roots and stems, washed, finely chopped
  21. 2 teaspoons ground coriander
  22. 1 teaspoon ground cumin
  23. 1 teaspoon ground fennel

The instruction how to make Yellow chicken curry with galangal salad

  1. To make yellow curry paste, place the onion, garlic, ginger, turmeric, chilli, shrimp paste, coriander roots, ground coriander, cumin and fennel in a food processor and process until a paste forms. Season with sea salt and ground white pepper.
  2. Heat the coconut cream in a wok over high heat and bring to the boil. Cook, stirring occasionally, for 5 minutes or until cream just begins to split. Add the curry paste and cook, stirring, for 1-2 minutes or until aromatic. Add the chicken, pumpkin and coconut milk and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 15 minutes or until chicken is cooked through and pumpkin is tender. Add the sugar, fish sauce and lime juice and stir to combine. Remove from heat. Taste and season with sugar, fish sauce and lime juice.
  3. Meanwhile, combine the coriander leaves, mint, galangal, lemongrass and lime leaves in a small bowl.
  4. Spoon the chicken curry among serving bowls. Top with galangal salad and serve immediately with steamed rice, if desired.

Nutritions of Yellow chicken curry with galangal salad

fatContent: 692.144 calories
saturatedFatContent: 44 grams fat
carbohydrateContent: 27 grams saturated fat
sugarContent: 29 grams carbohydrates
fibreContent: 23 grams sugar
cholesterolContent: 43 grams protein
sodiumContent: 158 milligrams cholesterol

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