Zedoary (砂薑粉, 砂薑, White Turmeric Or Zedoary Root) / Southeast Asian Spice Series / 1 portion 160g
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Zedoary (砂薑粉, 砂薑, White Turmeric Or Zedoary Root) / Southeast Asian Spice Series / 1 portion 160g
Zedoary (Curcuma zedoaria), also known as white turmeric or zedoary root, is the dried rhizome of a ginger family plant, widely used in Southeast Asian and Chinese cuisines. With a grayish-white appearance, it offers a spicy, slightly bitter, and warm woody aroma, commonly added to curries, soups.
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🐝 Supplier / Origin : Located in Sheung Wan, Yuen Hing Spice Company sells a wide variety of wholesale exotic spices, herbs, seasoning powders and cooking oils in a cozy alley shop.
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YUAN HENG SPICE COMPANY offers premium spices and seasonings, sourced from fresh ingredients to ensure rich flavors, perfect for enhancing any dish.
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🛍 Product Information :
Zedoary (Curcuma zedoaria), also known as white turmeric or zedoary root, is the dried rhizome of a ginger family plant, widely used in Southeast Asian and Chinese cuisines. With a grayish-white appearance, it offers a spicy, slightly bitter, and warm woody aroma, commonly added to curries, soups, marinades, and medicinal dishes like Thai curry or Chinese stews, imparting a distinctive flavor and warming effect.
🥘 Recipe：
Thai Green Curry Chicken Recipe with Zedoary
泰式綠咖喱雞食譜
タイ風グリーンカレーチキンのレシピ
This Thai Green Curry Chicken recipe showcases the spicy, slightly bitter, and warm woody aroma of zedoary, blending seamlessly with the rich, creamy flavors of green curry. Easy to prepare, it’s ideal for family dinners or gatherings, especially when served with rice or noodles.
Ingredients (Serves 4)
Chicken thigh or breast 500 g (cut into bite-sized pieces)
Zedoary 1 small piece (about 20 g, thinly sliced or grated)
Green curry paste 3-4 tbsp (store-bought or homemade)
Coconut milk 400 ml
Fish sauce 2 tbsp
Palm sugar or coconut sugar 1 tbsp
Thai eggplant 150 g (cut into chunks, regular eggplant as substitute)
Bamboo shoots 100 g (sliced, optional)
Red or green bell pepper 1 (sliced)
Thai basil (holy basil) 10-15 leaves
Garlic 3 cloves (minced)
Lemongrass 1 stalk (bruised and cut into segments)
Turmeric (fresh or powder) 1 tsp (optional, for color)
Cooking oil 2 tbsp
Water or chicken stock 100 ml (adjust for consistency)
Salt to taste
Steamed rice or Thai jasmine rice (for serving)
Instructions
Prepare Ingredients:
Cut chicken into bite-sized pieces, season with a pinch of salt, and marinate for 10 minutes.
Peel zedoary and thinly slice or grate (fresh zedoary yields the best flavor).
Wash and cut Thai eggplant, bamboo shoots, and bell pepper.
Toast Spices:
Heat 2 tbsp oil in a wok or deep pan over medium heat. Add garlic, lemongrass, and zedoary, stir-frying for 1 minute until fragrant.
Add green curry paste and fry for 1-2 minutes to release its aroma.
Cook Curry:
Add chicken pieces, stir-fry until lightly browned (about 2-3 minutes).
Pour in coconut milk and water (or stock), add fish sauce, palm sugar, and turmeric (if using), and stir well.
Add Thai eggplant and bamboo shoots, bring to a boil, then reduce to low heat, cover, and simmer for 10-12 minutes until chicken is cooked and vegetables are tender.
Season and Finish:
Add bell pepper strips and Thai basil leaves, cook for 1-2 minutes. Taste and adjust with salt or fish sauce as needed.
If curry is too thick, add a little water to adjust consistency.
Serve: Ladle into bowls and serve hot with steamed rice or Thai jasmine rice, garnished with extra Thai basil (optional).
Flavor Profile
Zedoary’s spicy, slightly bitter, and woody notes balance the creamy sweetness of coconut milk and the heat of green curry, adding depth and warmth.
Thai eggplant and basil enhance the Southeast Asian flair, complementing zedoary’s unique aroma for a vibrant, tropical taste.
🔅Notes:
Tips
Zedoary Usage: Zedoary is potent; use about 20 g (1 small piece) to avoid overpowering other flavors. Freshly grated zedoary offers the best taste.
Curry Paste: Choose high-quality store-bought green curry paste or make your own with fresh chilies, lemongrass, and basil.
Variations: Add vegetables like green beans or carrots, or substitute chicken with seafood (shrimp or fish) for variety.
Storage: Curry can be refrigerated for 2-3 days; flavors deepen upon reheating.
This recipe highlights zedoary’s distinctive flavor, making it a delicious and aromatic centerpiece in this classic Thai green curry.
Additional details
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