I was given this recipe by Jane who blogs over at Onions and Paper ( well that's her craft and food blog anyway ) her other blog is a competition based one Competition Grape Vine .
400g diced chicken 1 can coconut milk 2 tsp ground coriander 1 onion 2 cloves garlic small knob of fresh ginger 1 stalk lemongrass 1 bay leaf 25g butter Dice the onion and fry in the butter until golden. Add the crushed garlic, grated ginger, coriander and bay leaf, and the lemongrass stalk bruised and crushed well to let out the juice (I find the best way to do this is to store it in the freezer, then when you want to use it , defrost it and tie it in a knot - all the juices come out and you don't get any stringy bits in your food). Cook for a minute then stir in the chicken and mix well to coat with the flavourings, Pour over the coconut milk and simmer gently for 40 minutes.
|Simmer for 40 minutes.|
So many thanks to Jane for helping me expand my cooking repertoire !