Yellow chicken curry with galangal salad

Yellow chicken curry with galangal salad

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  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings
  • Advanced

Featured in
Winter recipes, Chicken curry recipes


  • 160ml can coconut cream
  • 800g chicken thigh fillets, cut into 4cm pieces
  • 500g butternut pumpkin, peeled, seeded, cut into 3cm pieces
  • 400ml can coconut milk
  • 1/4 cup (45g) shaved palm sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1/3 cup coriander leaves
  • 1/3 cup round mint leaves
  • 4 cm piece fresh galangal, peeled, cut into matchsticks
  • 1 stalk lemongrass, white part only, thinly sliced
  • 2 kaffir lime leaves, finely shredded
  • Steamed white rice, to serve

Yellow curry paste

  • 1/2 red onion, finely chopped
  • 4 garlic cloves, chopped
  • 3cm piece ginger, peeled, finely chopped
  • 2 cm piece fresh turmeric, peeled, finely chopped
  • 1 long fresh red chilli, seeded, finely chopped
  • 1 teaspoon shrimp paste
  • 4 fresh coriander roots and stems, washed, finely chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel


  • Step 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.
  • Step 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.
  • Step 3
    Meanwhile, combine the coriander leaves, mint, galangal, lemongrass and lime leaves in a small bowl.
  • Step 4
    Spoon the chicken curry among serving bowls. Top with galangal salad and serve immediately with steamed rice, if desired.

  • Low carb
  • Lower gi


  • 2896 kj


  • 44g

    Fat Total

  • 27g

    Saturated Fat

  • 7g


  • 43g


  • 158mg


  • 1174.55mg


  • 23g

    Carbs (sugar)

  • 29g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: Amanda McLauchlan
  • Publication: Notebook:



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