* 2 stalks lemongrass
* 50g butter
* 6 shallots, thinly sliced
* 400ml fromage frais and coconut essence
* 150ml chicken stock
* 2 tablespoon granular Canderel
* 3 garlic cloves, crushed
* 4 skinless chicken breasts, cut into thick strips
* 2.5cm piece of ginger, grated
* 1 large sweet potato, cut into chunks
* 1-2 tablespoon Thai red curry paste
* 1 tablespoon fish sauce
* 1 tablespoon light soy sauce
* 100g mangetout, shredded
* fresh coriander, to serve
Method:
Take away the tough outer leaves from the lemongrass and throw away. Bash
the stalks with a rolling pin to flatten slightly, after that very thinly
cut.
Melt the butter in a big frying pan or wok. Put in the shallots, garlic
and chicken and stir-fry over a high level heat for 3 to 4 minutes
awaiting the chicken is browned. Add chopped lemongrass and the remaining
ingredients (apart from the mangetout and coriander) and bring to the
boil.
Reduce heat level for 15 minutes.
Sprinkle over the mangetout and simmer for a additional 5 minutes or
awaiting the sweet potatoes are tender.
Season to flavor and serve through steamed jasmine rice and sprinkle with
Melt the butter in a big frying pan or wok. Put in the shallots, garlic
and chicken and stir-fry over a high level heat for 3 to 4 minutes
awaiting the chicken is browned. Add chopped lemongrass and the remaining
ingredients (apart from the mangetout and coriander) and bring to the
boil.Melt the butter in a big frying pan or wok. Put in the shallots,
garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes
awaiting the chicken is browned. Add chopped lemongrass and the remaining
ingredients (apart from the mangetout and coriander) and bring to the
boil.Melt the butter in a big frying pan or wok. Put in the shallots,
garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes
awaiting the chicken is browned. Add chopped lemongrass and the remaining
ingredients (apart from the mangetout and coriander) and bring to the
boil.Melt the butter in a big frying pan or wok. Put in the shallots,
garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes
awaiting the chicken is browned. Add chopped lemongrass and the remaining
ingredients (apart from the mangetout and coriander) and bring to the
boil.Melt the butter in a big frying pan or wok. Put in the shallots,
garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes
awaiting the chicken is browned. Add chopped lemongrass and the remaining
ingredients (apart from the mangetout and coriander) and bring to the
boil.Melt the butter in a big frying pan or wok. Put in the shallots,
garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes
awaiting the chicken is browned. Add chopped lemongrass and the remaining
ingredients (apart from the mangetout and coriander) and bring to the
boil.Melt the butter in a big frying pan or wok. Put in the shallots,
garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes
awaiting the chicken is browned. Add chopped lemongrass and the remaining
ingredients (apart from the mangetout and coriander) and bring to the
boil.
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