Galangal and Kaffir Lime Leaf Chicken Curry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Thai chicken curry simmered with fresh galangal, kaffir lime leaves, and aromatic herbs in a rich coconut milk base. This Thai recipe, ready in about 45 minutes, pairs chicken thighs, coconut milk, galangal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Thai cuisine 390 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Slice 1 lb chicken thighs into bite-sized pieces and set aside.
  2. Step 2: Peel and thinly slice a 1-inch piece of galangal; bruise 1 stalk lemongrass by smashing with the back of a knife.
  3. Step 3: Heat 2 tbsp vegetable oil in a large saucepan over medium heat, add 3 tbsp Thai red curry paste and sauté for 1 minute until fragrant.
  4. Step 4: Pour in 1 can (13.5 oz) coconut milk and 1 cup water, stirring to combine with the curry paste until the sauce thickens slightly.
  5. Step 5: Add the sliced chicken, 4 kaffir lime leaves, sliced galangal, and bruised lemongrass; simmer uncovered for 15 minutes until chicken is cooked through.
  6. Step 6: Stir in 2 tbsp fish sauce and 1 tbsp brown sugar, adjusting seasoning to taste.
  7. Step 7: Remove the lemongrass stalk and kaffir lime leaves, then fold in 1/4 cup fresh basil leaves just before serving.

Related recipes