Chicken and Lemon Grass Curry Recipe
In the tradition of Thai yellow curries,
this dish is highly aromatic, thanks to the addition of lemon grass,
basil and kaffir lime leaves. It is also extremely easy to prepare.
Ingredients: (Serves 4)
2 skinless chicken breast fillets, about 250
g/9 oz in total
2 tablespoons peanut (groundnut) or other
vegetable oil
2 stalks lemon grass, tough outer layer
removed, thinly sliced
1 large onion, thinly sliced
400 ml/1¾ cups, coconut milk
2 tablespoons tamarind paste
1 tablespoon palm sugar
2 tablespoons yellow curry paste
3 kaffir lime leaves
Method:
Cut the chicken into bite-sized pieces,
discarding any fatty skin and gristle. Heat half of the oil in a wok,
and saute the chicken over a high heat for 3 minutes until golden. Drain
on kitchen paper, and set aside to keep warm.
Heat the remaining oil in the wok, and
stir-fry the lemon grass and onion for 2 minutes until soft and
fragrant.
Stir in the coconut milk, tamarind paste,
palm sugar and yellow curry paste, and simmer gently for 5 minutes.
Return the sauteed chicken to the wok, and simmer the curry for a further
10 minutes. Serve hot with noodles or jasmine rice.
Happy Cooking,
Carol |
