It is quite a wet curry - like a thai curry in that way - quite a lot of sauce, not as this as an indian curry.
I amended the recipe from a 250 calorie recipe - all I have added is more heat in the chillies - this recipe is quite hot - but in no way overwhelming.
After the initial blast it is a slow cook - so ideal to make ahead of time.
Serves 4
1 tbsp sunflower oil
1 Bunch spring onions - shredded (10-12)
2 garlic clove, peeled and chopped
500g skinless chicken thigh fillets - cut into bite size pieces
2 tsp ground tumeric
1 tsp ground ginger
1 tsp ground cumin
1 stick lemon grass - finely chopped
3 green chillies - sliced
1 can light coconut milk
Handful fresh coriander - chopped
1 Prepare meat and veg as above - so you are ready to go
2 Heat the oil in a wide frying pan or wok.
3 When hot fry the spring onions, garlic and chicken for 3 minutes.
4 Stir in the spices, lemongrass and chilli and cook for 1-2 minutes
5 Transfer to a small casserole or slow cooker.
6 Pour over coconut milk, making sure chicken is covered. Top up with water if necessary.
7 Cook in the oven for 2 hours, or in a slow cooker for 5 hours.
8 Garnish with coriander and serve.
We served with rice and stir fried veg - and if you manage a good photo - mail it over!!
