Galangal and Kaffir Lime Leaf Chicken Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Thai chicken curry simmered with fresh galangal, kaffir lime leaves, and aromatic herbs in a rich coconut milk base. This thai-inspired thai ready in about 45 minutes pairs chicken thighs, (13.5 oz) coconut milk, inch piece 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.

★ 4.3 (10 ratings) Prep: 15 min Cook: 30 min Serves 4 Thai cuisine 390 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Galangal and Kaffir Lime Leaf Chicken Curry take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Galangal and Kaffir Lime Leaf Chicken Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Galangal and Kaffir Lime Leaf Chicken Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Galangal and Kaffir Lime Leaf Chicken Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Galangal and Kaffir Lime Leaf Chicken Curry?

Thai thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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