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3 tbsp vegetable oil
4 garlic cloves, crushed
3 shallots, chopped
3 lemon grass stalks, very finely chopped
6 kaffir lime leaves, shredded
3 tbsp ready-made green curry paste
1 tbsp fish sauce
2 tsp palm sugar or soft brown sugar
250ml (8 fl oz) chicken stock
8 large chicken drumsticks
salt and pepper
To garnish -
1 red chili, sliced
kaffir lime leaves (optional)
lemon grass stalks
To serve -
boiled noodles or rice |
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Method :
Heat
the oil in a large flameproof casserole, add the garlic and shallots and
fry over a gentle heat, stirring constantly, for 3 minutes, or until just
softened.
Add
the lemon grass, lime leaves, curry paste, fish sauce and sugar to the
pan. Fry for 1 minute, then add the stock and chicken drumsticks and bring
the curry to the boil. Reduce the heat, cover and simmer gently, stirring
occasionally, for 40-45 minutes, until the chicken is tender and cooked
through.
Season to taste with salt and pepper and serve the curry garnished with
chili slices, lime leaves, if using, and lemon grass stalks. Serve with
noodles and rice.
Serves 4
Phuket has become a popular tourist
destination in recent years. This Thai island has many influences on its
cuisine but here, plenty of traditional Thai ingredients are used.
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