Thai curry with galanga

Ingredients

Curry paste

• 

  50 g galanga

• 

  1 cayenne pepper
• 1 tsp cumin powder
• 1 tsp garam masala
• ½ tsp curry powder
• 1 tsp coriander seeds
• 1 tbsp dark brown caster sugar or palm sugar
• 2 tbsp olive oil
• 2 cloves of garlic

• 

  1 lime
• salt

Dish

• 300 g basmati rice
• 1 onion
• 1 red sweet pepper
• 1 yellow sweet pepper
• 300 g chicken breast

• 

  75 g haricots verts
• 75 g mushrooms

• 

  1 mini paksoy
• 2 tbsp coconut oil

• 

  75 g mangetouts
• 400 ml coconut milk

Kitchen tools

• blender or food processor
• Wok

Preparation method

1. Place all the ingredients for the curry paste, except the lime, in the blender or food processor. Squeeze the lime and add the juice. Blend to a smooth paste.
2. Cook the rice according to the instructions on the package.
3. Slice the onion into half rings. Halve the sweet peppers, remove the seeds and slice the flesh into strips. Slice the chicken breast into 3 cm strips. Top and tail the haricots verts. Slice the mushrooms into quarters and slice the paksoy into strips.
4. Heat the coconut oil in a wok. Stir-fry the chicken on a high heat in about 2 minutes until golden brown. Add the onion and curry paste and fry for 1 minutes. Add the sweet peppers and mushrooms and stir-fry for another 3 minutes. Add the mangetout, paksoy and the curry paste and stir fry for another 1 minute.
5. Pour in the coconut milk. Stir and simmer on a low heat for approx. 8 minutes. Serve the curry with the rice.