Creamed Coconut Chicken with Galangal

Ingredients

• 450g chicken thighs, cut into chunks
• 400ml coconut cream
• 250ml chicken stock
• 2 tbsp red curry paste
• 3 slices fresh galangal, lightly bruised
• 3 stalks lemongrass, halved
• 3 kaffir lime leaves
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 red chilli, sliced
• 2 tbsp coconut oil
• Fresh Thai basil for garnish

Method

1. Heat coconut oil in a large pot; brown chicken chunks for 5 minutes, then remove.
2. Toast curry paste and minced garlic in the pot for 1 minute.
3. Add coconut cream and chicken stock, stirring to combine; bring to a simmer.
4. Return chicken, add galangal, lemongrass, kaffir lime leaves, and fish sauce.
5. Simmer gently for 15 minutes until chicken is cooked through and tender.
6. Finish with lime juice and sliced chilli, garnish with Thai basil, and serve hot.