G is for Galangal

G is for Galangal

Galangal is a root from the ginger family that looks a bit like a knobbly Jerusalem artichoke. It is widely used in South-East Asian cuisine, particularly Thai cookery and is an important ingredient in Thai curry pastes. It can be bought as fresh root, dried root or dried, ground powder. I have never personally used it although I know many of my friends have done so. I understand it tastes like a milder form of ginger and is not as all pervasive in flavour as this pungent relative although personally I love  the taste of ginger.


Thai Massaman Chicken Curry

From: The Hairy Bikers

For the massaman curry paste

6 cardamom pods, seeds only
1 tsp cumin seeds
5 cloves
1 ½ star anise
1 tsp whole white peppercorns
½ tsp ground cinnamon
2 tsp dried chilli flakes
2 Tbs groundnut oil
1 oz  peanuts
5 garlic cloves, peeled and roughly chopped
5 lime leaves, finely sliced
1 1/2 in piece fresh galangal, peeled and roughly chopped
2 sticks lemongrass, outer leaves removed, inner core finely chopped
1 tsp shrimp paste
2 Tbs fish sauce
½ tsp grated or ground nutmeg
2 Tbs palm sugar
2 Tbs cold water

For the chicken curry

2 Tbs vegetable oil
2 red onions, sliced
500 grams chicken breast, cut into 1.5cm/ ½in strips
1 large potato, peeled and cut into 1.5cm/ ½in cubes
2 bird’s-eye red chillies, cut almost in half lengthways (or more, to taste)
9 fl oz good-quality chicken stock, preferably homemade
7 fl oz coconut milk
2 tomatoes, skins removed, flesh roughly chopped
6 lime leaves
2 Tbs fish sauce
1 ½ Tbs palm sugar
2 Tbs soy sauce
1 lime, juice only
small handful sweet Thai basil (or normal basil), plus extra sprigs to serve
1 oz roasted peanuts, roughly chopped

To serve

steamed sticky rice
1 large red chilli, sliced diagonally

1. For the massaman curry paste, heat a small frying pan over a medium heat. When the pan is hot, add the cardamom seeds, cumin seeds and cloves and dry-fry for 1-2 minutes, or until fragrant.

2. Transfer the spices to a spice grinder or pestle and mortar and grind to a powder.

3. Blend the ground spices with all of the remaining massaman curry paste ingredients in a food processor, until smooth and well combined. (Alternatively, pound the paste until smooth in a pestle and mortar.) Chill until needed, covered.

4. To make the chicken curry, heat the oil in a medium-sized, flameproof, lidded casserole. Add the onions and fry for 8-10 minutes, or until softened and light golden-brown.

5. Increase the heat, push the onions to one side of the casserole, then add the chicken strips to the other side and fry for 2-3 minutes on all sides, or until sealed all over.

6. Add half of the massaman curry paste to the casserole (see tip). Stir well to coat the chicken and onions in the paste. Fry the mixture for 1-2 minutes, or until fragrant.

7. Add the potatoes, chillies, chicken stock, coconut milk, tomatoes, lime leaves, fish sauce, palm sugar and soy sauce to the casserole. Stir well and bring the mixture to the boil, then cover the casserole with the lid and reduce the heat until the mixture is simmering. Continue to simmer for 12-15 minutes, or until the chicken is cooked through (do not overcook the chicken as it will become dry). Season, to taste, with a little more fish sauce or some lime juice.

8. Just before serving, stir in the basil leaves and half of the peanuts.

9. To serve, spoon the Thai massaman curry into bowls and garnish with the extra Thai basil leaves, the sliced red chilli, and the remaining peanuts. Serve with steamed sticky rice.

Servings: 6

Have a great day