1kg chicken thigh fillets, trimmed, halved crossways
2 tblsps fresh lemongrass paste
1 tblsp olive oil
1 large onion, halved, thinly sliced
1⁄2 cup Thai yellow curry paste
400ml can coconut milk
1⁄2 cup chicken stock
500g chat potatoes, halved
1⁄2 cup fresh Thai basil leaves, plus extra to garnish
Steamed Jasmine rice and lime wedges, to serve
Coat chicken in lemongrass paste in a large bowl.
Heat half the oil in a large, deep, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, for about 2 minutes on each side, or until browned. Remove.
Add onion and remaining oil to same pan over a medium heat. Cook, stirring occasionally, until soft. Add curry paste. Cook, stirring for 30 seconds.
Return chicken to pan with milk, stock and potatoes. Bring to boil. Cover with lid. Gently boil for 15 minutes. Uncover. Cook for a further 12 to 15 minutes, or until potatoes are tender. Stir in basil. Remove from heat.
Serve curry with rice and lime wedges. Garnish with extra basil.
This recipe originally appeared on New Idea Food