Name: Chicken and Lemon Grass Curry
Yield: Serves Four
Cuisine: Thailand
Ingredients: 2 fresh green chillies, seeded and coarsely chopped; 5 ml/1 tsp shrimp paste; 5 kaffir lime leaves, rolled into cylinders and thinly sliced across, plus extra to garnish; 5 ml/1 tsp ground turmeric; 5 ml/1 tsp granulated sugar; 1 lemon grass stalk, coarsely chopped; 2.5 cm/1 in piece fresh galangal, peeled and coarsely chopped; chopped roasted peanuts and chopped fresh coriander (cilantro), to garnish; 120 ml/4 fl oz/½ cup chicken stock; 500 g/1¼ lb skinless, boneless chicken thighs, chopped into small pieces; 45 ml/3 tbsp Thai fish sauce; 1 lemon grass stalk, chopped into 4 sticks and lightly crushed; 3 shallots, coarsely chopped; 2 kaffir lime leaves, chopped; 6 coriander (cilantro) roots, coarsely chopped; 45 ml/3 tbsp vegetable oil; 2 garlic cloves, crushed; 2 garlic cloves

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This fragrant and truly delicious curry is exceptionally easy and takes less than twenty minutes to prepare and cook - a perfect mid-week meal.

Ingredients

45 ml/3 tbsp vegetable oil
2 garlic cloves, crushed

Method

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.
Heat the vegetable oil in a wok or large, heavy frying pan, add the garlic and cook over a low heat, stirring frequently, until golden brown. Be careful not to let the garlic burn or it will taste bitter. Add the c

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Chicken and Lemon Grass Curry

Ingredients

Method

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