This easy fragrant curry is a great weekend recipe crowd pleaser and was a hit at this week's private chef dinner for Sue's 70th. Make yourself and great curry paste of buy a prepared one and boost all the flavours with additional Asian ingredients. Bruise the lemongrass stalks with the end of the knife and tie into a knot for easy removal when serving.
Prep: 20 mins
Cook: 40 mins
8 skinless chicken thighs, small
2 tbspmacadamia oil
6 shallots, peeled, finely sliced
1 tbspfresh ginger, peeled, minced
1 tbspfresh turmeric, peeled, minced
2-3 long red chilli, finely chopped
2 tbspred or yellow curry paste
6 kaffir lime leaves
2 lemongrass stalks, bruised, tied in a knot
1 can coconut milk
1 red capsicum, seeds removed, roughly chopped
1 eggplant, roughly chopped
1 corn cob, kernels only
1Heat the oil in a wok or large frying pan over medium-high heat until bubbling.
2Add shallots, ginger, turmeric, chilli and fry over medium-high heat.
3Add curry paste and toss through chicken, ensuring all meat is lightly browned.
4Add kaffir lime leaves, lemongrass knot and coconut milk.
5 Reduce heat, add vegetables and simmer for about 30 minutes until curry has thickened slightly and fragrant.