Last Saturday night, Nat did this curry with a coconut rice.
We wanted something quick, easy and healthy: we were already up to our eyeballs in cooking prepping for Sunday.
Neither of us had high expectations, though wow. It was awesome.
It is the spice that really does it. Hard to put my finger on it, though the heat was so focused and simple. The aromatics from the lemongrass immediately followed.
One mouthful in, Nat said I wouldn’t type it, though two in, I challenged this. Three mouthfuls and we both agreed that it was traditional, wonderful and needed to stick around.
Just make sure you accompany it with the coconut rice.
250gm chicken breast cut into 4cm pieces
3 sticks lemongrass, bruised
2 tbsp vegetable oil
3 shallots, finely chopped
2 tomatoes finely chopped
2 cloves garlic, crushed
1cm ginger, finely chopped
1 1/2 tsp chilli powder
1 1/2 tsp fish sauce
1 1/2 tsp palm sugar
1/2 tsp turmeric
- Heat the oil in a large wok and add the shallots and garlic and fry until translucent.
- Add half of the tomatoes and cook over a medium-high heat until soft. Add the remaining tomatoes and repeat.
- Add the ginger and lemongrass. Stir fry until the sauce becomes a richer, deeper red colour. Then add the chilli powder, turmeric, fish sauce and palm sugar and stir.
- Add the chicken pieces with 1 1/2 c water and mix. Bring to a boil and cook for 5 minutes, The cover and simmer on a medium heat for 10 minutes. Finish the curry by removing the lid and allowing the sauce to cook down and thicken (approximately another 15 minutes).
- Remove the lemongrass pieces and serve with steamed rice.