Chicken Curry for Lovers of Both Mild and Spicy Flavours
·Fry off the spices
Peel the ginger and garlic and chop finely with a knife. Heat 2 tablespoons of oil in a large deep pan (a wok is ideal, of course) and fry the ginger and garlic in it. Add 2 tablespoons of curry powder and a tablespoon of turmeric. Fry for about another minute.
Simmer with coconut milk
Pour in half the coconut milk, stir well and let it simmer gently together for five minutes.
Add the chicken
Add the finely chopped lemongrass and the chicken pieces. Pour in the rest of the coconut milk. Cook for about 5 minutes.
Stir in the vegetables
Add the sliced mushrooms, cherry tomatoes and chopped pepper. Cook for another 5 minutes.
Season to taste
Season with sugar, some of the fish sauce (which will also salt the dish) and a splash of lime juice. Stir, simmer for 2 minutes and taste. Add more fish sauce and lime juice if needed.
Serve
Once the flavour is exactly how you want it, cook for another 5 minutes and serve with rice. Garnish with chopped fresh coriander.
