Thai chicken with red curry & galanga
This month we’re heading for Thailand with matching food and beer. We’ve chosen an exotic and spicy dish that matches the tasty Farang. This beer, with its name that means “white foreigners”, is a triple brewed with galanga (Thai ginger) and Piment d’Espelette. Its spicy notes accompany the chicken and red curry with galanga. The bitterness enhances the flavours and balances with the sour green peppers.
2 chicken cutlets
2 garlic cloves
1/3 yellow pepper
1/3 green pepper
4 small dried peppers
2 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons oyster sauce
1 tablespoon of concentrated tomato sauce (soft version) or 1 tablespoon of red curry paste
2 teaspoons galangal powder (alternatively use ginger powder)
1. Prepare your ingredients: Dice your cutlets, peppers and onion in small cubes. 2. In a large wok or frying pan, heat 4 tablespoons of olive oil over high heat. 3. Add the dried peppers and the chopped garlic. 4. When the garlic begins to brown, add the diced scallops, onions and peppers. Cover the wok / frying pan. 5. Let cook for a few minutes on high heat, stirring occasionally. 6. Meanwhile, mix the different sauces with powdered galangal and concentrated tomato (or red curry paste). 7. Once the chicken is cooked, add the sauce mixture and mix well for a minute. Remove any extra water that may have come out of the chicken during cooking before adding the sauce. 8. Serve immediately with Thai rice and a Farang beer.
Océane Fégé (content) and Sabine Noirel from Délice Céleste (receipe and pictures) - Translated by Dario Ceccarelli.