Recipe by Droopy Drawers, By Lucy Lastic
Don't be alarmed by the number of chillies in this recipe it is actually very mild, My six year old will eat it with no problems, And he refuses to eat anything with even the slightest bit of heat in it. If more heat is wanted you could easily leave the seeds in one of the chillies. But unless you want a ring of fire the next day I wouldn't leave anymore than one chillies worth of seeds in.
Top Review by Sarah
Great recipe! I made this as written and thought it was delicious. I used about 500g of diced chicken instead of breasts which seemed to work out quite well. The sauce didn't thicken up heaps, but I served this over rice and it was so tasty the extra sauce was great! Thanks for posting.
- 2 onions
- 3 stalks lemongrass (use only the lower whiter part of the stalk)
- 2 garlic cloves
- 5 cm piece fresh ginger
- 6 red chilies
- 1⁄2 teaspoon turmeric
- 60 ml vegetable oil
- 6 chicken breast fillets (or Turkey)
- 400 ml coconut milk
- 300 ml hot chicken stock
- 1⁄2 lemon, rind of, grated
- 1⁄2 lime, rind of, grated
- chopped coriander, to garnish
Directions See How It's Made
- Peel and finely chop onions and lemon grass. Peel and crush garlic. Peel and grate ginger. Wearing gloves, deseed and finely chop chillies. Blend onions, lemongrass, garlic, ginger, chillies and turmeric in a food processor.
- Heat oil in a large pan or wok. Add the lemongrass and onion puree. Stir fry over a medium heat for 5 minutes or until cooked and fragrant.
- Chop chicken and add to the spice mixture. Stir fry for a further 5 minutes, or until the chicken is browned and thoroughly coated in the puree.
- Add coconut milk, stock, and grated rinds to the mix. Simmer gently uncovered for 20 minutes, or until the chicken is fully cooked and the sauce is thickened.
- Serve and sprinkle with the chopped coriander.