Chicken and Vegetable Lemongrass Curry …
Ingredients …
  • 1 bunch lemongrass
  • 1 tablespoon ginger, grated
  • 4 cloves garlic, crushed
  • 2 medium tomatoes, chopped into quarters
  • ½ tablespoon fenugreek seeds
  • 1 large onion, chopped into large chunks
  • ½ red capsicum, seeds removed and roughly chopped
  • 3 x 270 ml cans light coconut milk
  • 1 cup (lightly packed) fresh coriander, chopped
  • 500 g chicken tenderloin, cut into bite-sized pieces
  • 1 medium potato, peeled and chopped into 1 cm cubes
  • 1 large carrot, peeled and chopped into chunks
  • 3 sticks celery, sliced thickly
  • 1 cup cauliflower, cut into small flowerettes
  • 1 cup broccoli, cut into small flowerettes
  • 1 cup green beans, chopped into approx. 1 cm lengths
  • 1 cup frozen peas
  • ¼ cup almond meal
Method …
  1. Chop lemongrass into large pieces (discard the root and top of the stem) and place in a pot with 3 cups water. Boil for 10 minutes, discard the lemongrass stem and you should be left with approximately 2 ½ cups of lemongrass juice. Keep 1 ¼ cups for the recipe and freeze the remaining 1 ¼ cups of juice for your next curry.
  2. In a large bowl, combine the lemongrass juice, grated ginger, garlic, tomatoes, fenugreek, onions, capsicum, coconut milk and coriander and blend using a stick blender (or similar).
  3. Pour the blended mixture into a medium-sized pot and simmer gently for 15 – 20 minutes. This will allow all the raw ingredients to cook and the sauce will thicken slightly.
  4. Add the chicken and simmer gently for 10 minutes. Add the potato, carrot, celery and cauliflower and simmer gently until vegetable are almost tender.
  5. Add broccoli, green beans and simmer for a further 5 minutes.
  6. Add peas and almond meal and stir though simmering for a final 2 minutes. Serve curry with rice.
Recipe by Mrs Organised at