Chicken and Potato Yellow Curry
Serves 4, Prep 20 mins, Cook 38 mins
1kg chicken thigh fillets, trimmed, halved crossways
2 tblsps fresh lemongrass paste
1 tblsp olive oil
1 large onion, halved, thinly sliced
½ cup Thai yellow curry paste
400ml can coconut milk
½ cup chicken stock
500g chat potatoes, halved
½ cup fresh Thai basil leaves, plus extra to garnish
Steamed Jasmine rice and lime wedges, to serve
1 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,…