Coconut & Lemongrass Chicken Curry
Aromatic Coconut & Lemongrass Chicken Curry is a delightful main course that marries bold flavours and fragrant spices.
Equipment
- 1 Big pan
Ingredients
- 500 g chicken breast
- 400 g coconut milk
- 200 g kaffir lime leaves
- 150 g lemongrass
- 100 g red onion
- 100 g bird's eye chili
- 50 g ginger
- 40 g garlic
- 20 g turmeric
- 20 g galangal
- 20 g coriander seed
- 15 ml fish sauce
- 10 ml lime juice
- 50 ml vegetable oil
- 10 g brown sugar
Instructions
- Using a pestle and mortar or blender, blend together the lemongrass, red onion, bird's eye chillis, ginger, garlic, turmeric, galangal, coriander seeds, fish sauce and lime juice until a smooth paste is formed.
- In a large pot, heat the vegetable oil and brown the chicken pieces until evenly golden.
- Add the blended paste to the pot and stir well to coat the chicken.
- Pour in the coconut milk and bring to a boil.
- Reduce the heat, cover and simmer for 20 minutes, or until the chicken is cooked through.
- Stir in the kaffir lime leaves and brown sugar, and cook for an additional 5 minutes, or until the sauce has thickened.
- Taste and adjust the seasoning with more fish sauce or lime juice, if desired.
- Serve hot with rice or noodles.
Notes
You can also add other vegetables to this dish, such as carrots, potatoes or green beans.
If you don't have a pestle and mortar, you can use a blender to make the paste.
This dish can be made ahead of time and reheated when ready to serve.