• 2 stalks lemongrass
  • 50g butter
  • 6 shallots thinly sliced
  • 3 garlic cloves crushed
  • 4 skinless chicken breasts cut into thick strips
  • 1 large sweet potato cut into chunks
  • 400ml can coconut milk
  • 150ml chicken stock
  • 2 tbsp Thai green/red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 150g mangetout shredded
  • 3cm piece ginger grated
  • 2tbsp granulated canderel
  • Fresh coriander to serve


  • 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

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