Chicken and lemon grass curry recipe
Chicken and Lemon Grass Curry recipe
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|2 tbsp||grapeseed oil|
|4 clove(s)||garlic, crushed|
|6||shallots or 1 large onion, chopped|
|3 stalk(s)||lemon grass, very finely chopped|
|1 tsp||lime juice|
|3 tbsp||thai green curry paste|
|1 tbsp||fish sauce|
|2 tsp||soft brown sugar|
|450 ml||chicken stock|
|8 small||chicken drumsticks or thighs|
Heat oil in a large non-stick pan, add shallots/onion and garlic and fry over a low heat, stirring frequently, for 5 minutes.
Add lemon grass, lime juice, curry paste, fish sauce and sugar and fry for 2 minutes, stirring.
Add drumsticks/thighs and stock and bring to the boil, then reduce heat to low, cover pan and simmer for about 45-60 minutes or until chicken is cooked through, stirring and turning drumsticks/thighs occasionally.
Serve in bowls on a bed of plain boiled rice and with any white bread.
ca. 10 min
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