I felt like an exotic Asian dish and I found this Far East recipe. Now, this is not one of those heavy curries with loads of sauce, it has just enough to coat the chicken, while still giving it the flavour with a hint of fiery spice.
The jasmine rice goes very well with it, as it helps to cool down and absorb any excess heat for those that can't take too much of it. I like my food a bit spicy, just enough to give it a kick, so this turned out perfect.
Prep Time: 30 mins
Cook Time: 20 mins
2 lemongrass stalks
3 garlic cloves, roughly chopped
2 red chillies, finely chopped
5 cm piece fresh root ginger, peeled and finely chopped
1 onion, roughly chopped
40 g fresh coriander, chopped roughly
150 g cashew nuts, soaked in a small bowl of water
2 tbsp vegetable oil
600g boneless skinless chicken breasts, cut into strips
500 g tomatoes, roughly chopped
1 lime, juice only
1 tbsp fish sauce
2 tbsp soy sauce300 g jasmine rice
350 ml water
1. Place jasmine into a saucepan and add the water. Bring to the boil, the reduce heat to low and simmer uncovered until rice is tender.
2. Meanwhile, soak cashews in a small bowl of water
3. Place lemongrass, red chillies, ginger onion and chopped coriander into a food processor and blend to paste.
4. Add the soaked cashews and blend into paste.
5. Heat wok and add vegetable oil until smoking. Add stripped chicken breasts. Stir-fry each side for 2-3 minutes until golden.
6. Add curry paste and continue to stir-fry for another 2-3 minutes.
7. Place tomatoes in the food processor and blend to a purée.
8. Add purée to the wok and cook until sauce has thickened slightly.
9. Just before serving, season curry with the lime juice, fish sauce and soy sauce. Stir in the chopped coriander and serve with jasmine rice.