Name: Lemongrass and Coconut Chicken Curry
Cook time: 45 min
Yield: 4
Ingredients: 1kg/2lb 3oz bone-in, skin-on chicken thighs; ½ tbsp salt; 3 tbsp ground turmeric; 2 tbsp vegetable oil; 250g/9oz baby potatoes, halved; For the curry sauce; 800ml/1⅓pint coconut cream (at least 70% coconut); 3 echalion shallots, chopped; 4 garlic cloves, chopped; 80g/3oz ginger, peeled and chopped; 1 tbsp curry powder; 1 tbsp paprika; 1 tbsp chilli powder; 4 tbsp fish sauce; 2 tbsp brown sugar; 2 chicken stock cubes, crumbled; 8-10 fresh lime leaves; 4 lemongrass stalks, halved and crushed; To garnish; 4 tsp crispy fried shallots; 4 pinches of coarsely ground black pepper; Thai basil and coriander

VMG Recipes