• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B6, H
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 400 g chicken legs , cooked and skinned

  2. 2 tbsp olive oil

  3. 4 shallots , finely chopped

  4. 3 cm ginger , finely chopped

  5. 1 clove garlic

  6. 2 tbsp Thai curry paste

  7. 2 whole lemongrass

  8. 600 ml chicken stock

  9. 400 ml coconut milk

  10. 1 tsp fish sauce

  11. 1 tsp soy sauce

Instructions Jump to Ingredients ↑

  1. Heat the oil in a frying pan over a medium heat and fry the shallots, ginger and garlic until softened. Add the curry paste and cook for 2-3 minutes more.

  2. Bruise the lemon grass by giving it a good bash with the handle of a heavy knife or rolling pin. Stir it into the mixture in the pan and cook for a further 2-3 minutes.

  3. Remove the lemon grass and add the chicken stock, coconut milk, fish sauce and soy sauce. Cook for 4-5 minutes.

  4. Pour the curry sauce over the chicken and serve with rice and vegetables.


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