Method
Serves 16
Make the curry paste
Place the lemongrass, onion, garlic, ginger, curry powder,
cinnamon and chilli flakes into a processor and process, scraping
the bowl down a couple of times until a fine paste forms.
Heat the oil in a large frying pan and add the curry paste. Cook
for approximately 3 minutes then add the chopped chicken. Cook the
chicken until sealed.
Add the chopped tomatoes, stock, chutney, brown sugar, bay leaf
and kaffir lime leaf and simmer for 15 minutes, toss in the green
beans and coconut cream and simmer until beans are cooked.
Serve with rice and a sprinkle of chopped coriander.
Variation - Fragrant Lemongrass Curried Vegetable Filo
Parcels
Makes approx 16 parcels
Make the curry paste as before.
Replace the chicken with 2-3 cups cauliflower florets, 1 cup
peas and a couple of chunks of frozen spinach.
Add the chopped tomatoes, chutney, bay and lime leaves and brown
sugar and ¼ cup water.
Stir in ½ cup of red lentils and the coconut cream.
Simmer, stirring frequently until the vegetables are tender and
most of the liquid absorbed. While simmering pre heat the oven to
210C. When the curry is thick remove from the heat.
Lightly brush a sheet of filo with oil then fold in half
longwise. Brush again with a scant coating of oil and place a
serving spoonful of curry mixture at one end.
Roll it over a couple of times, then fold the edges in to form a
parcel and continue rolling the parcel over till completely
enclosed. Place with the join underneath on a greased oven tray.
Continue till all the mixture is used.
Brush the parcels lightly with oil and bake for approximately 25
minutes or until dark golden brown. Serve hot with vegetables, rice
or a salad.
Variation - Fragrant Lemongrass Chicken Curry Wraps
Ideal for nights when everyone is eating at a different
time.
Make the curry paste and cook as before.
Add two boneless chicken breasts thinly sliced and when sealed
add a 400g can chopped tomatoes, two heaped tbsp of tomato paste
and a tbsp chutney.
Sprinkle in ½ tsp chicken stock and a tbsp brown sugar. Add the
bay and lime leaves.
Stir in 1 cup of frozen peas and a can of chick peas, drained.
Simmer until the liquid is reduced, add a dash of coconut cream -
you don't want this too liquid.
Spoon into warmed wraps or Naan breads, add a sprinkle of
chopped coriander and wrap. Eat immediately.