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    Chicken and Lemongrass Curry

    Serves 4

    Food Units: 2 protein, 1.5 vegetables, 0.8 dairy, 1.5 fats & oils

    Quick and simple to prepare, this curry is topped with fried shallots, a delicious crunchy garnish for curries and stir-fries that you can buy in packets from the supermarket


    • Vegetable oil, 2  teaspoon(s)
    • Red onion, 0.5  medium , finely chopped
    • Garlic, 3  clove(s) , crushed
    • Lemongrass, 2  stem(s) (edible portion) , bruised and chopped into 5cm lengths
    • Chicken thigh fillet, lean, raw, 800  g , each piece cut into three
    • Red chilli, 1  chilli(s) , 1-2, finely sliced
    • Curry paste, 1.5  tablespoon(s) , mild curry paste
    • Palm sugar, 1  teaspoon(s)
    • Coconut flavoured evaporated milk, 1.25  cup(s) , 310ml
    • Fish sauce, 1.5  tablespoon(s)
    • Red capsicum, 1  capsicum(s) , trimmed, seeded and thickly sliced
    • Snowpeas, 150  g , trimmed
    • Bean sprouts, 50  g , rinsed and drained
    • Shallots, deep-fried, 2  tablespoon(s)


    Place a large heavy-based saucepan over medium–high heat. Add the oil, shallot or onion, garlic and lemongrass and cook, stirring, for 2 minutes. Add the chicken, chilli, curry paste and sugar and cook for 4–5 minutes until the chicken is browned all over and well coated in the paste. Add the evaporated milk and fish sauce and stir to combine. Reduce the heat to low–medium, bring to simmering point and cook for 6–8 minutes until the chicken is cooked through.

    Meanwhile, boil or steam the capsicum and snowpeas for 2 minutes until just tender, then drain and stir through the curry.

    To serve, spoon the curry into bowls and garnish with the bean sprouts and fried shallots. Serve with steamed rice from your daily allowance if desired.