Thai chicken curry
2 stalks lemongrass
1 large onion, finely sliced
2 tbsp vegetable oil
3 tbsp Thai red curry paste
390g boneless and skinless mini chicken fillets, cut into bite sized pieces
2 tbsp fish sauce
2 tsp sugar, brown is ideal
8 dried kaffir lime leaves (available in larger supermarkets)
2 x 400ml tins coconut milk
40g fresh coriander
Jasmine or basmati rice to serve
Serves
8
Preparation Time
15 minutes
Cooking Time
40 minutes
Main ingredients
Chicken, Vegetables, Rice, Sugar, Oil, Spice, Stock/Broth, Herbs
Recipe Type
Entertaining, Batch Cooking
Cuisine
Indian
Level of Difficulty
Easy