Chicken and Lemon Grass Curry is a Vietnamese curry is extremely simple, Nice and very simple recipe and elegant recipe

Serves: 4—6 Prep: 15 mins 

Cooking: 15—20 mins

Ingredients 

boneless, skinless chicken breasts

750 g( 1/2 llb)

peanut oil 2 tablespoons

garlic cloves 2, finely chopped

shallots 3, finely sliced

lemon grass stalks 3, crushed and cut into 2.5

cm (1 inch) pieces

Vietnamese fish sauce or nampla

2 tablespoons

pepper 1/2 teaspoon

light brown sugar 1/2 teaspoon

mild curry paste 1 teaspoon

green chile peppers 2 small, chopped

chicken stock 3 tablespoons

coconut milk 125 ml (4 fl oz)

To serve:

crushed roasted peanuts

cilantro leaves

Method

Cut the chicken into 5 mm x 2.5 cm (1/4 x 1 inch) strips.

Heat a wok, add the oil and stir-fry the garlic and shallots for I minute. Add the lemon grass, fish sauce, pepper, sugar. curry paste. chite peppers and chicken strips and stir-fry for 3—4 minutes.

Stir in the stock and coconut milk and simmer gently for 6 minutes until the chicken is cooked through. Serve garnished with crushed roasted peanuts and cilantro.

Tips 

To make crushed roasted peanuts, dry-fry 25 g (2 tablespoons) un roasted peanuts in a frying pan, stirring constantly. Leave to cool, then put the nuts into a plastic bag and crush with a rolling pin.