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Categories:
peanut oil garlic curry powder ground cumin ground coriander chicken stock fresh lemongrass sambal oelek cornflour water fish sauce red green onions lime fresh coriander
Viewed: 66 - Published at: 4 years agoIngredients
- 2 tablespoons peanut oil
- 500 g chicken fillets, sliced thinly
- 1 medium leek, sliced thinly (350g)
- 3 garlic cloves, crushed
- 1 teaspoon mild curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups chicken stock
- 1 stalk fresh lemongrass, halved
- 500 ml coconut milk
- 2 teaspoons sambal oelek
- 1 tablespoon cornflour
- 1 tablespoon water
- 1 teaspoon fish sauce
- 1 red capsicum, sliced thinly (200g)
- 4 green onions, sliced thinly
- 1 lime, juice of
- 1 tablespoon fresh coriander, chopped finely
Method
- Heat 1 Tablespoon peanut oil in a pan, cook, chicken in batches until browned, remove and set to one side.
- In the same pan heat the remaining oil and add the leek and garlic, cook, stirring, until soft.
- Transfer the leek and garlic to a large saucepan along with the chicken, add curry powder, cumin and coriander, stir, until fragrant.
- Stir in stock, lemon grass, milk and sambal, bring to the boil, simmer, uncovered, 10 Min's.
- Mix the tablespoon of water with cornflour, add this along with the fish sauce, stir over heat until soup boils and thickens.
- Just before serving stir in capsicum, onion, juice and coriander.
- Serve soup hot by itself or with bread.
