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Healthy Bites > Gluten free recipe 9: Cambodian chicken curry

3 stems lemon grass, pale section only, finely chopped
4cm-piece fresh ginger, peeled, finely chopped
3 garlic cloves, crushed
1 large French shallot, coarsely chopped
1 long fresh red chilli, seeded, coarsely chopped
1/2 tsp ground turmeric
1 tsp ground coriander
1 tsp ground fennel
2 tbs rice bran oil
2 x 270ml cans Ayam Coconut Milk
700g chicken thigh fillets, trimmed, cut into 4cm pieces
600g sweet potato (kumara), peeled, coarsely chopped
150ml chicken stock
3 kaffir lime leaves
1 tbs palm sugar
1 tbs fish sauce
1 tbs fresh lime juice
Fresh basil leaves or Thai basil leaves, to serve
Steamed jasmine rice, to serve

Step 1
Process the lemon grass, ginger, garlic, shallot, chilli, turmeric, coriander and fennel in a food processor until a coarse paste forms.
Step 2
Heat the oil in a large wok over medium heat. Add the lemon grass mixture. Cook, stirring, for 3-4 minutes or until aromatic. Add half the coconut milk and cook, stirring, for 5 minutes or until the liquid is reduced and the paste starts to split.
Step 3
Add the chicken, sweet potato, chicken stock, kaffir lime leaves, palm sugar, fish sauce, lime juice and the remaining coconut milk. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes or until the chicken is cooked through and the sweet potato is tender. Top with basil leaves and serve with rice.

November 24, 2013 | Registered CommenterMaryan Raffaello