Chicken and Lemon Grass Curry

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

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

Asia
Thailand
Main course
Gluten-free
South East Asia

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