Category :
Serves :
6
Preparation time :
Cooking time :
Aromatic and tasty, with the perfect amount of spice, this dish is a feast for the eyes (and the stomach!)
Ingredients
Lemongrass,
3 stem(s) (edible portion)
Shallots, peeled,
6 shallot(s), medium size
Dried chillies,
5 chilli(s), vary according to personal preference
Turmeric, fresh,
10 g, 5cm
Garlic,
8 clove(s)
Ginger, fresh,
15 g, 6cm, sliced
Vegetable oil blend,
3 teaspoon(s), 1 tbsp
Chicken breast, lean, raw,
600 g, cut into serving size pieces
Coconut milk,
100 ml, combined with 2 cups water
Table salt,
1 pinch(s)
Potato, any type,
2 medium potato(s), cut into 4cm cubes
Cooking instructions
1. Grind lemongrass, shallots, dried chilli, turmeric, garlic and ginger into a paste using a blender or mortar and pestle.
2. Heat oil on high in a wok or saucepan and add ground curry paste. Cook for 2-3 minutes, stirring constantly.
3. Reduce heat slightly, add chicken and stir so that it is well-coated with curry paste. Add coconut milk and salt and stir well.
4. Bring to the boil and simmer over medium heat for 20-25 minutes, stirring occasionally.
5. Add potatoes and cook gently, uncovered, for 10-15 minutes until the potatoes are cooked and the chicken is tender.
| Nutrition details per portion |
| Energy | 186.7 cal
778.2 kJ |
| Total Fat | 6.7g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | 101.6mg |
| Total Carbohydrates | 6.2g |
| - Dietary Fibre | 1.7g |
| - Sugars | 1.1g |
| Protein | 23.9g |