Recipe by Terese
I served this at a dinner party and it was very popular. Do not expect heat or intensity or even subtlety. Instead you will have a rather heady, aromatic dish. Service with rice or rice vermicelli.
Top Review by Missy_Belle
Lovely. My first recipe from the site and first time using coconut milk and lemongrass. Well actually, I improvised to save some calories by par-boiling (for 5 mins) some sweet potatoes (instead of frying) and added in 150ml of low fat evaporated milk with 1/2 teaspoon of coconut essence (instead of coconut milk). I also added some brocolli. I didnt follow recipe exactly, just used the same ingredients in various quantities. I added to rice noodles. It gave a wonderfully refreshing tasting. I will definitely be experimenting further with this combination of herbs and spices.
- 2 medium potatoes, cut into chunks
- vegetable oil (for frying)
- 8 shallots, finely chopped
- 4 stalks fresh lemongrass, finely chopped
- 2 cloves garlic, finely chopped
- 2 fresh red chilies, finely chopped
- 2 tablespoons mild indian curry powder
- 450 g skinless chicken breasts, chopped into bite-sized pieces
- 1 teaspoon sea salt
- 300 ml coconut milk
- 600 ml chicken stock
- fresh Thai basil (optional)
Directions See How It's Made
- Shallow-fry the potato pieces in hot oil until lightly browned.
- Drain on kitchen paper and set aside.
- Heat a little oil in a pan and saute the shallots with the lemon grass, garlic and chillies until soft.
- Add the curry powder and stir for 2 minutes.
- Add the chicken and cook, stirring until it is opaque.
- Add the potatoes, salt, coconut milk and chicken stock.
- Bring to the boil, then cover and simmer gently for about 30 minutes.
- Garnish with Thai basil leaves, if using.