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.
2 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.
3 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.
4 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.
5 Serve curry with rice and lime wedges. Garnish with extra basil.