Chicken and Lemon Grass Curry Recipe
 Quick-cook curries, such as this Thai
specialty, work well in a wok, especially if you use an electric
appliance, which allows you to adjust the heat for successful simmering.
Ingredients: (Serves 4)
45 ml/3 tablespoons vegetable oil
2 garlic cloves, crushed
500 g/1¼ lb skinless, chicken thighs, boned
and chopped into small pieces
45 ml/3 tablespoons Thai fish sauce
120 ml/4 fl oz/½ cup chicken stock
5 ml/1 teaspoon 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 for garnish
Chopped roasted peanuts and chopped fresh
cilantro (coriander), to garnish
For the curry paste:
1 lemon grass stalk, coarsely chopped
2.5 cm/1 in piece fresh galangal, peeled and
coarsely chopped
2 kaffir lime leaves, chopped
3 shallots, coarsely chopped
6 cilantro (coriander) roots, coarsely
chopped
2 garlic cloves
2 fresh green chilies, seeded and coarsely
chopped
5 ml/1 teaspoon shrimp paste
5 ml/1 teaspoon ground turmeric
Method:
Make the curry paste. Place all the
ingredients in a large mortar, or food processor, and pound with the
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 curry paste and stir-fry with the garlic for
about 30 seconds more.
Add the chicken pieces to the pan and stir
until thoroughly coated with the curry paste. Stir in the Thai fish sauce
and chicken stock, with the sugar, and cook, stirring constantly, for 2
minutes more.
Add the lemon grass and lime leaves, reduce
the heat and simmer for 10 minutes. If the mixture begins to dry out, add
a little more stock or water. Remove the lemon grass, if you like. Spoon
the curry into four dishes, garnish with the lime leaves, peanuts and
cilantro and serve immediately.
Happy Cooking,
Carol |
