Mon, 22 July 2019
Ingredients:
3 stems lemon grass, crack with a knife
4cm- fresh ginger, peeled, finely chopped
3 garlic cloves, crushed
1 large shallot, coarsely chopped
1 long fresh red chili, seeded, coarsely chopped
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
2 tablespoons oil
540 ml Coconut Milk
700g chicken fillets, trimmed, cut into 4cm pieces
600g sweet potato, peeled, coarsely chopped
100ml chicken stock
Method:
1. Place sweet potatoes in a pot, cover with water, add a pinch of salt, bring to the boil, lower the heat and simmer until soft, strain off water, place back into the pot, add a knob of butter, salt and pepper and mash, leave to one side
2. Heat the oil in a large wok over medium heat. Add the garlic, shallot, ginger, chili, ground coriander and turmeric and cook for 3-4 minutes until aromatic.
3. Now add the chicken and fry for 5-6 minutes or until the chicken is fully sealed
4. Add the coconut milk, some water or chicken stock, lemon grass and cook for 15 minutes, the liquid should reduce to a coating consistency, check your seasoning.
5. Remove the lemon grass. Place mixture into an ovenproof dish, top with the mashed sweet potato, you can top with some grated cheese (this is optional), bake in a pre-heated oven of 180c for 10 minutes, serve with a nice salad and enjoy
