- Dairy free
- Egg free
- Gluten free
- High in dietary fibre
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Wheat free
You'll be surprised how easy it is to make your own curry paste for this fragrant, creamy lemongrass and coconut chicken curry.
- Serves6
- Cook time1 hour 5 minutes
- Prep time15 minutes
Ingredients
- 1 tbs olive oil
- 1.4kg Coles RSPCA Approved Chicken Thigh Fillets, trimmed, halved
- 1 red onion, cut into thin wedges
- 1 tbs ground cumin
- 1 tbs ground coriander
- 2 tsp ground turmeric
- 2 cups (500ml) chicken stock
- 2 gold sweet potatoes, washed, coarsely chopped
- 400ml can coconut cream
- 1/2 lime, juiced
Curry paste
- 1 lemongrass stem
- 1/2 bunch coriander, leaves picked, stems chopped
- 1/4 cup coarsely chopped ginger
- 4 garlic cloves, peeled
- 2 long red chillies, coarsely chopped
- 2 tbs olive oil
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the curry paste, cut 12cm from the top of the lemongrass stem and reserve. Coarsely chop the remaining stem. Place the chopped lemongrass in a food processor. Add the coriander stems, ginger, garlic, chillies and oil. Process until a paste forms, adding a little water to loosen, if needed.
Step 2
Heat the oil in a casserole pan over high heat. Season the chicken. Cook the chicken, in batches, for 2-3 mins each side or until brown. Transfer to a heatproof bowl.
Step 3
Reduce heat to medium. Add curry paste and cook, stirring, for 2 mins or until aromatic. Add the onion and cook for 1 min or until onion softens slightly. Add the cumin, ground coriander and turmeric and cook, stirring, for 2 mins or until aromatic. Add the stock and use a wooden spoon to scrape any brown bits from the bottom of the pan. Bring to a simmer.
Step 4
Return the chicken to the pan with the sweet potato and half the coconut cream. Gently pound the reserved lemongrass stem with the back of a knife or wooden spoon. Add to the pan and stir to combine. Cover and gently simmer for 40 mins or until the chicken is cooked through and sweet potato is tender. Remove from heat. Stir in lime juice and remaining coconut cream.
Step 5
Sprinkle the curry with coriander leaves to serve.
Serve with... steamed jasmine rice and steamed Asian greens.
Recipe tip
COOK. STORE. SAVE.
Use it up: Use leftover ingredients by making a double batch of curry paste to use later. Place in an airtight container and cover with a layer of vegetable oil, then freeze for up to 1 month.
Courtney Roulston's lemongrass & coconut chicken curry
- Serves6
- Cook time1 hour 5 minutes
- Prep time15 minutes
Ingredients
- 1 tbs olive oil
- 1.4kg Coles RSPCA Approved Chicken Thigh Fillets, trimmed, halved
- 1 red onion, cut into thin wedges
- 1 tbs ground cumin
- 1 tbs ground coriander
- 2 tsp ground turmeric
- 2 cups (500ml) chicken stock
- 2 gold sweet potatoes, washed, coarsely chopped
- 400ml can coconut cream
- 1/2 lime, juiced
Curry paste
- 1 lemongrass stem
- 1/2 bunch coriander, leaves picked, stems chopped
- 1/4 cup coarsely chopped ginger
- 4 garlic cloves, peeled
- 2 long red chillies, coarsely chopped
- 2 tbs olive oil
Description
You'll be surprised how easy it is to make your own curry paste for this fragrant, creamy lemongrass and coconut chicken curry.
Method
Step 1
To make the curry paste, cut 12cm from the top of the lemongrass stem and reserve. Coarsely chop the remaining stem. Place the chopped lemongrass in a food processor. Add the coriander stems, ginger, garlic, chillies and oil. Process until a paste forms, adding a little water to loosen, if needed.
Step 2
Heat the oil in a casserole pan over high heat. Season the chicken. Cook the chicken, in batches, for 2-3 mins each side or until brown. Transfer to a heatproof bowl.
Step 3
Reduce heat to medium. Add curry paste and cook, stirring, for 2 mins or until aromatic. Add the onion and cook for 1 min or until onion softens slightly. Add the cumin, ground coriander and turmeric and cook, stirring, for 2 mins or until aromatic. Add the stock and use a wooden spoon to scrape any brown bits from the bottom of the pan. Bring to a simmer.
Step 4
Return the chicken to the pan with the sweet potato and half the coconut cream. Gently pound the reserved lemongrass stem with the back of a knife or wooden spoon. Add to the pan and stir to combine. Cover and gently simmer for 40 mins or until the chicken is cooked through and sweet potato is tender. Remove from heat. Stir in lime juice and remaining coconut cream.
Step 5
Sprinkle the curry with coriander leaves to serve.
Serve with... steamed jasmine rice and steamed Asian greens.