Ingredients

Method

• coconut oil, for frying
• 1 T fresh ginger, grated
• 1 T fresh garlic, diced
• 1 T fresh red chilli, chopped
• 5-6 T Thai red curry paste
• 1 stalk lemongrass, whole, peeled and pounded
• 8-12 chicken pieces
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 punnet baby marrows
• 1 punnet patty pans
• 1-2 tins coconut milk
• 1 cups chicken stock
• 2 T fish sauce
• 2 T lime juice
• brown sugar (optional)
• fresh coriander, for serving
• Long grain jasmine rice, cooked

Method

Ingredients

Heat the oil in the potjie. Fry the patty pan, marrows and peppers. Remove once cooked but still crisp.

Heat more oil. Fry the ginger, garlic, chilli, lemongrass and curry paste for about 2 minutes, or until you can smell the aromas. Add the chicken pieces and fry for another minute or 2. Add 1 tin coconut milk and chicken stock. Cook for 1 hour. Add ½ to 1 tin of coconut milk if it becomes dry.

Add lime juice, fish sauce, and brown sugar, to taste. Add the fried veggies and remove the lemongrass.

Serve hot with fresh chopped coriander and jasmine rice.