Chicken curry

To make curry’s is quite easy, it is just that you need some basic ingredients.

You will start to make the curry paste first.

1 stalk fresh lemongrass, smashed and thinly sliced
4 cloves fresh garlic, thinly sliced
1 tablespoon fresh ginger, thinly sliced
1 red and 1 green long chillies, thinly sliced with seeds
1 teaspoon coriander root or handful of coriander leaf
1 tablespoon palm sugar
2-3 tablespoons fish sauce

Place all ingredients except fish sauce in a mortar and pestle then pound until you have a smooth paste. Add 2 tbs. fish sauce, mix well and taste. You should have an even balance of hot, sweet, sour and salty. Adjust seasonings until this is achieved. Set aside.

4 chicken tights, boneless, skinless, diced
2 small to medium carrots, julienned

1 large bell pepper, sliced

1 eggplant, diced

A few cauliflower florets

1 medium onion, sliced

450 ml coconut milk

Into a very hot wok, place a little peanut oil and swirl to coat sides. When wok is smoking, add vegetables and stir-fry until just wilting, without allowing to gain any colour

Add curry paste and quickly stir fry for approximately 30 seconds, then add stock or coconut milk (coconut cream may also be used). Bring to boil, add chicken and reduce to a simmer.

Allow to cook for approximately 7-8 minutes if chicken is thinly sliced, or a little longer if it is a bit chunky.

You can serve this with steamed jasmine rice or steamed long grain rice.