Poultry Recipes - Chicken and Lemon Grass Curry Recipe

Ingredients

• 45ml/3 tbsp vegetable oil

• 2 garlic cloves, crushed

• 500g/1 1/4lb skinless, boneless chicken thighs, diced

• 45ml/3 tbsp fish sauce

• 120ml/1/2 cup chicken stock

• 5ml/1 tsp sugar

• 1 lemon grass stalk, chopped into 4 sticks and lightly crushed

• 5 kaffir lime leaves, rolled into cylinders and thinly sliced across, plus extra to garnish

For the curry paste:

• 1 lemon grass stalk, coarsely chopped

• 2.5cm/1 in piece fresh galangal, peeled and coarsely chopped

• 2 kaffir lime leaves, chopped

• 3 shallots, coarsely chopped

• 6 coriander (cilantro) roots, coarsely chopped

• 2 garlic cloves

• 2 fresh green chilies, seeded and coarsely chopped

• 5ml/1 tsp shrimp paste

• 5ml/1 tsp ground turmeric chopped

• roasted peanuts and chopped fresh coriander (cilantro), to garnish

Serves 4

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Method:

1. Make the curry paste. Place all the ingredients in a large mortar or food processor and pound with a pestle or process to a smooth paste.

2. Heat the vegetable oil in a wok, add the garlic and cook over a low heat, stirring frequently, until golden brown.

3. Be careful not to let the garlic burn or it will taste bitter. Add the curry paste and stir-fry for 30 seconds more.

4. Add the chicken pieces to the pan and stir until thoroughly coated with the curry paste.

5. Stir in the fish sauce and chicken stock, then add the sugar, and cook, stirring constantly, for 2 minutes more.

6. Add the lemon grass and lime leaves, reduce the heat and simmer for 10 minutes. Spoon the curry into four warmed dishes, garnish and serve immediately.