3 garlic cloves, minced
1 tablespoon vegetable oil
1 teaspoon minced ginger
1-2 teaspoon red curry paste (2 if you like it really hot)
1 can unsweetened coconut milk
1 1/2 cups of chicken stock
1 1/2 teaspoons salt
1 stalk lemongrass, first outer layer removed cut in half
1 teaspoon brown sugar
1 1/2 cups boneless chicken breasts, cubed
3 sweet potatoes, chopped thickly
1 handful of green beans
1/2 cup of red split lentils
- Boil the lentils for 10 minutes in a small pot.
- Heat the oil in a deep frying pot or wok, stir in the curry paste and fry for 1 minute.
- Add the chicken, sweet potatoes, green beans, and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 25 minutes or until the chicken is cooked fully and the potatoes are soft.
- Season to taste before serving