- STEP 1
Remove the tough outer leaves from the lemongrass and discard. Bash the stalks with a rolling pin to flatten slightly. Then very finely chop.
- STEP 2
Melt the butter in a large frying pan or wok. (wok is better) Add the shallots, garlic and chicken and stir-fry over a high heat for 3-4 minutes until the chicken is browned.
- STEP 3
Add chopped lemongrass and the remaining ingredients (except the mangetout and coriander) and bring to the boil.
- STEP 4
Reduce the heat to simmer for 15 minutes. Sprinkle over the mangetout and simmer for a further 5 minutes or until the sweet potatoes are tender.
- STEP 5
Season to taste and serve with h steamed jasmine rice and sprinkle with fresh coriander leaves
- STEP 6
Curry paste do vary the best one that I have found is from sea woo