Lemongrass Galangal Halal Chicken Curry is a delightful Thai dish that combines aromatic herbs and spices in a rich, creamy coconut milk sauce. Originating from Thailand, this curry is known for its zesty lemongrass and spicy galangal that lend a unique flavor profile. The dish is balanced with tender chicken pieces, making it a satisfying meal. People love this curry for its perfect blend of spicy, sweet, and savory notes, which are harmoniously balanced by the creamy coconut milk. This recipe is perfect for those who enjoy exploring exotic flavors while adhering to halal dietary requirements, providing a comforting and flavorful dining experience.
Lemongrass Galangal Chicken Curry
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Coconut Milk – 400 Ml
- Lemongrass – 2 Piece
- Galangal – 30 Grams
- Garlic – 4 Cloves
- Curry Powder – 2 Tbsp
- Fish Sauce – 2 Tbsp
- Sugar – 1 Tbsp
- Kaffir Lime Leaves – 4 Piece
- Red Chili – 2 Piece
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Total Fat
18 Grams
Saturated Fat
25 Grams
Protein
10 Grams
Carbohydrates
800 Mg
Sodium
2 Grams
Dietary Fiber
4 Grams
Sugar
Directions
Step 1
Prepare the chicken by cutting it into bite-sized pieces. Set aside.
Step 2
In a pot, heat a splash of oil over medium heat and add minced garlic, lemongrass, galangal, and red chili. Sauté until fragrant.
Step 3
Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
Step 4
Stir in the curry powder and cook for another minute to release the flavors.
Step 5
Pour in the coconut milk and add the fish sauce, sugar, and kaffir lime leaves. Stir well.
Step 6
Bring the mixture to a gentle simmer and cook for 20 minutes, allowing the flavors to meld and the chicken to cook through.
Step 7
Adjust seasoning if needed and serve the curry hot with steamed rice.
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