Best of World - Recipes

Ingredients :

• 2 small onions
• 1 stalk lemongrass
• 1 tbsp vegetable oil
• 3-4 tsp red Thai curry paste
• 4 boneless and skinless chicken breasts, cut into bite-size pieces
• 1 tbsp fish sauce
• 1 tsp sugar
• 4 kaffir lime leaves
• 400 ml coconut milk
• 20 gm fresh coriander
• 2 Red Chillies for garnish

• Thinly slice onions and cut the lemongrass into very fine slices.
• Heat the oil in a wok for a couple of minutes, and add the onions. Fry onions until translucent. Add curry paste to the onions, and cook for a minute, stirring all the time.
• Add chicken pieces and coat with the curry paste. Then add fish sauce, sugar, kaffir lime leaves and coconut milk.
• Bring slowly to the boil. Reduce heat and simmer, uncovered, for 20 minutes until the chicken is cooked. Frequently stir the curry when simmering.
• Add roughly chopped coriander leaves to the curry. Garnish with red chillies on top
• Serve with jasmine rice