Mum visited a farm expo with her friends and came back with galangal. I’d only recently started cooking with more ginger so I was like, I have to learn a new recipe.
Googling ‘galangal recipe’ gave lots of examples such as curry, soup, satay. It’s used in several iconic southeast Asian dishes: beef rendang, penang laksa and tom kha gai. Kha is the Thai word for galangal.
There are plenty of Thai, Indonesian, SE Asian stores around. Two already at the market. The nice lady there helped me gather all the other ingredients for a Thai curry in addition to the galangal: lemongrass, thai basil, kaffir lime leaves, chili, fresh lime. I already have coconut milk. I didn’t really follow any particular recipe or measurements.
3 chicken leg, skinned and deboned, cut into pieces
1 cauliflower, cut into pieces
about 2 tbsp galangal, finely grated
3 stalks lemongrass, thinly sliced
1 handful keffir lime leaves, sliced
1 handful thai basil, reserve some for decoration
3 cloves garlic
half a red onion
1 small chili
1 can coconut milk
juice of 1 lime
small block rock sugar
Mise en place took a good half an hour. The chicken and cauliflower had to be cut into bite-sized pieces. All the herbs and spices were chopped or grated. I decided to use only one small chili because mum can’t eat food that is too spicy.
Brown the chicken, remove from heat. Sautée garlic, onion galangal and lemongrass until onion and garlic are soft. Add rest of herbs and spices. Return chicken to pan, add cauliflower and rest of ingredients. Season with salt, pepper, fish sauce.
Simmer for about 1hr. The cauliflower got a bit soft and some of it melted, but I didn’t mind.
Serve with rice. I added a couple more slices of chili to my plate, it was just spicy enough to feel the heat. Very coconut-y and tasty. I think leaving in the fridge overnight will improve the flavour.
Other ingredients that will work: potato, carrot, pork, fish, tofu. For a low carb version, make cauliflower rice instead of normal rice.
I had galangal, chili and thai basil left over. They all went into the freezer. The galangal directly; the chili after washing and drying; and the thai basil after blanching in hot water for 2 seconds then drying.