Ginger, lemon grass and coconut chicken curry – Food & Home Magazine

Ingredients

• 3 garlic cloves, peeled
• 10ml (2 tsp) fresh lemon grass, thinly sliced
• 10ml (2 tsp) fresh ginger, finely grated
• a pinch of salt
• 2,5ml (½ tsp) ground nutmeg
• 30ml (2 tbsp) Thai green curry paste
• 30ml (2 tbsp) olive oil
• 1 onion, finely diced
• 5ml (1 tsp) brown sugar
• 500ml (2 cups) chicken stock
• 1 x 400ml tin coconut cream
• 300g chicken thighs, chopped
• 125g baby carrots, peeled
• 200g potatoes, peeled and diced
• 120g baby corn
• 100g sugar snap peas
• salt and freshly ground black pepper, to taste
• fresh baby basil or coriander leaves, to serve
• steamed basmati rice, to serve