• Ginger, lemon grass and coconut chicken curry, a heart-warming winter’s meal.

    Ginger, lemon grass and coconut chicken curry

    Serves: 2
    Cooking Time: 30 mins

    Ingredients

    • 3 garlic cloves, peeled
    • 10ml (2 tsp) fresh lemon grass, thinly sliced
    • 10ml (2 tsp) fresh ginger, finely grated
    • a pinch of salt
    • 2,5ml (½ tsp) ground nutmeg
    • 30ml (2 tbsp) Thai green curry paste
    • 30ml (2 tbsp) olive oil
    • 1 onion, finely diced
    • 5ml (1 tsp) brown sugar
    • 500ml (2 cups) chicken stock
    • 1 x 400ml tin coconut cream
    • 300g chicken thighs, chopped
    • 125g baby carrots, peeled
    • 200g potatoes, peeled and diced
    • 120g baby corn
    • 100g sugar snap peas
    • salt and freshly ground black pepper, to taste
    • fresh baby basil or coriander leaves, to serve
    • steamed basmati rice, to serve

    Instructions

    1

    Place the garlic, lemon grass, ginger and salt in a pestle and mortar. Grind the mixture until it starts to soften and form a chunky paste. Add the nutmeg and green curry paste and continue grinding to form a smoother paste.

    2

    Heat the oil in a saucepan and fry the onion over medium heat until soft and translucent, without browning too much.Turn up the heat and stir in the prepared paste and sugar. Fry for a few minutes to release all the flavour in the spices. Stir in the stock and coconut cream and bring to a gentle simmer. Add the chopped chicken thighs, carrots and potatoes and leave to simmer for 15 minutes.

    3

    Stir in the corn and sugar snap peas and cook until everything is tender, about 10 – 12 minutes. Season.

    4

    Scatter over the baby basil or coriander leaves and serve with the basmati rice.

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