Name: Chicken, carrot and kumara curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 750 gram chicken thigh fillets, cubed; 1 1/2 tablespoon thai-style curry powder; 2 tablespoon vegetable oil; 1 large onion, sliced; 3 clove garlic, crushed; 5 centimetre piece ginger, peeled, finely sliced; 2 teaspoon dried chilli flakes; 1 stick lemongrass, white only, bruised; 500 gram kumara, peeled, chopped; 4 carrots, chopped; 3 cup chicken stock; 270 millilitre can coconut cream; fish sauce, to taste; sugar, to taste; mint leaves, to serve; steamed white rice, to serve

Ingredients

750 gram chicken thigh fillets, cubed

1 1/2 tablespoon thai-style curry powder

2 tablespoon vegetable oil

1 large onion, sliced

3 clove garlic, crushed

5 centimetre piece ginger, peeled, finely sliced

2 teaspoon dried chilli flakes

1 stick lemongrass, white only, bruised

500 gram kumara, peeled, chopped

4 carrots, chopped

3 cup chicken stock

270 millilitre can coconut cream

fish sauce, to taste

sugar, to taste

mint leaves, to serve

steamed white rice, to serve

Method

1.In a bowl, combine chicken and curry powder. Cover and marinate 30 minutes.

2.Heat oil in heavy based saucepan on high. Sauté onion for 2-3 minutes, until tender. Add garlic, ginger, chilli and lemongrass. Cook, stirring, for 30 seconds.

3.Add chicken and brown well, 2-3 minutes. Mix in vegetables, stock and coconut cream. Bring to boil. Reduce heat to medium. Simmer, covered, for 15-20 minutes, until vegetables are tender. Season with fish sauce and sugar to taste.

4.Serve topped with mint and accompany with steamed white rice.

Give crunch by adding sliced bamboo shoots.
Note

Woman's Weekly Food

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Ingredients

Method

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