thai chicken curry

Serves: 4

Ingredients:
1 small onion
1 stalk lemongrass
1 tablespoon vegetable oil
3-4 teaspoons red thai curry paste
4 x 110g chicken fillets, cut into bite-size pieces
1 tablespoons fish sauce
pinch sugar
4 freeze-dried kaffir lime
1 can reduced-fat coconut milk
1 tablespoon chopped fresh coriander
salt to taste

Method:
finely slice the onion and lemongrass.
heat the oil in a wok or large saucepan and fry the shallots/onion until soft and translucent. stir in the curry paste and cook for 1 minute, stirring all the time.
add chicken pieces and stir until well coated. add the lemongrass, fish sauce, sugar, kaffir lime leaves and coconut milk. bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 minutes until the chicken is cooked. stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.
check seasoning then stir in coriander and serve with brown basmati rice.