Chicken with Lemon Grass Curry
- 1 stalk lemon grass, coarsely chopped
- 1 inch piece galangal, coarsely chopped
- 2 lime leaves chopped
- 3 shallots, coarsely chopped
- 6 coriander roots, coarsely chopped
- 2 garlic cloves
- 4 dried long red chiles, deseeded and coarsely chopped
- 1 teaspoon turmeric powder
- 3 tablespoons oil
- 2 garlic cloves, finely chopped
- 12 ounces chicken on the bone, chopped into mall pieces
- 3 tablespoons fish sauce
- 1/2 cup stock or water
- 1 teaspoon granulated sugar
- 1 stalk lemon grass, chopped into 3-4 pieces and gently crushed
- 5 lime leaves, finely sliced
- With a pestle and mortar or blender, pound or blend all the ingredients for the
curry paste together until smooth.
- Prepare the chicken curry.
- In a wok or frying pan, heat the oil until a light haze appears.
- Add the chopped garlic and fry until golden brown.
- Add 1 tablespoon of the curry
paste, stir together and cook briefly - 4 to 5 seconds.
- Add the chicken pieces and
stir, ensuring that each piece of chicken is thoroughly coated with the curry mixture.
- Add the fish sauce, stock or water and sugar and stir to mix.
- Add the lemon grass
and lime leaves, stir, lower the heat and simmer gently for 15 to 20 minutes. If
the mixture should become too dry, add a little more stock, though the final result
should be quite dry.
- Turn onto a serving dish.
From the kitchen of Martin James – Copenhagen, Denmark.