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Thai curry with galanga

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Curry paste

  • EAT ME Galanga Product photo
    50 g galanga
  • EAT ME Cayenne Pepper Product photo
    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
  • EAT ME Limes Product photo
    1 lime
  • salt


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.

Nutrition value per person/bite

720 kcal
27 g
35 g
25 g
72 g
9 g
5 g

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