International Cuisine > Southeast Asian Cuisine (General) > Common Ingredients & Techniques > Galangal vs. Ginger

Thai-Inspired Coconut Curry with Galangal

A flavorful Thai-inspired coconut curry featuring the distinctive aroma of galangal. This recipe highlights the unique contribution of galangal compared to ginger, showcasing its citrusy and earthy notes in a creamy and aromatic coconut milk base.

Prep Time
15 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 400 ml Coconut Milk
  • 500 g Chicken Thighs, boneless, skinless, cubed
  • 2 inches Galangal, thinly sliced
  • 2 stalks Lemongrass, bruised
  • 4 Kaffir Lime Leaves
  • 2 tbsp Red Curry Paste
  • 2 tbsp Fish Sauce
  • 1 tbsp Palm Sugar
  • 300 g Vegetables (e.g., bell peppers, broccoli, snap peas)
  • 1 tbsp Vegetable Oil
  • 2 tbsp Fresh Cilantro, chopped
  • As needed Cooked Rice, for serving

Preparation

Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant. This step enhances the flavor of the curry paste.

Adding Aromatics

Add the galangal, lemongrass, and kaffir lime leaves to the pot. Cook for another 2-3 minutes, stirring, until fragrant. The aromatics will infuse the oil and curry paste.

Cooking the Chicken

Add the cubed chicken thighs to the pot and cook until browned on all sides. Browning the chicken adds depth of flavor to the curry.

Simmering the Curry

Pour in the coconut milk and stir to combine. Add the fish sauce and palm sugar. Bring the curry to a simmer, then reduce heat and cook for 15 minutes, or until the chicken is cooked through and tender.

Adding Vegetables

Add the vegetables to the curry and cook for another 5 minutes, or until the vegetables are tender-crisp. Adjust seasoning with more fish sauce or palm sugar to taste.

Serving

Garnish with fresh cilantro and serve hot over cooked rice.

Nutrition Facts Estimated per 100g of product

Calories: 150-200 kcal (estimate, varies with ingredients), Protein: 10-15g, Fat: 10-15g, Carbohydrates: 5-10g. These are estimates and can vary significantly based on the specific ingredients and amounts used.

Other Important Considerations for Nutrition

This curry can be adapted to be lower in fat by using light coconut milk. The sodium content can be high due to the fish sauce; use sparingly or opt for a low-sodium alternative. Palm sugar can be substituted with other sweeteners, but it will affect the flavor profile. Ensure chicken is thoroughly cooked to a safe internal temperature.

← Thai Green Papaya Salad (Som Tum) Tom Yum Soup: A Galangal-Infused Broth →

FAQ

  • Can I use ginger instead of galangal?

    While ginger can be substituted, it will significantly alter the flavor. Galangal has a more citrusy, earthy, and slightly piney flavor that is distinct from ginger's warm and spicy profile. If substituting, use about half the amount of ginger called for galangal.
  • Where can I find galangal?

    Galangal can be found in Asian grocery stores or specialty produce markets. It is often available fresh, frozen, or dried. Fresh galangal is preferred for the best flavor.