Lemongrass and Coconut Chicken Curry  INGREDIENTS 2 teaspoons peanut oil
8 small chicken thigh cutlets, skin-on
1 brown onion, finely chopped
2 garlic cloves, crushed
2cm piece fresh ginger, finely grated
1 stalk lemongrass (white part only), finely chopped
1 teaspoon MasterFoods® Turmeric Ground
1 long red chilli, thinly sliced 400ml can light coconut cream 1 1/2 tablespoons fish sauce 2 green onions, thinly sliced 1 1/2 cups bean sprouts 1/2 cup fresh coriander leaves
4 cups steamed jasmine rice, to serve METHOD Step 1 Heat oil in a large, deep frying pan over medium-high heat. Cook chicken, skinside down, in batches, for 4 to 5 minutes or until skin is golden and crisp. Turn, cook for a further 2 to 3 minutes or until browned. Transfer to a plate. Step 2
Drain excess fat from pan, leaving 1 tablespoon. Add brown onion. Cook, stirring, for 5 minutes or until softened. Add garlic, ginger and lemongrass. Cook for 30 seconds. Add turmeric and 1/2 the chilli. Cook, stirring, for 1 minute or until fragrant. Add coconut cream and fish sauce. Bring to the boil. Step 3
Return chicken to pan, skin-side up. Reduce heat to low. Simmer, uncovered, for 10 to 12 minutes or until chicken is cooked through. Stir in green onion. Step 4
Combine bean sprouts, coriander and remaining chilli in a bowl. Divide rice among serving plates. Top with chicken. Drizzle with sauce. Serve topped with bean sprout mixture. NUTRITION (per serve) Fat - 39.2 grams Protein - 39.2 grams Carbs - 59.7 grams |
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