I’m back after a nice long break. I’ve had long service leave and we’ve been renovating our ensuite bathroom for the last couple of months and it is finally finished with all but the painting to go now 😃. The following recipe is from the UK version of delicious magazine and we had it for tea tonight. It is a very tasty dish that you could make as hot or mild as you like. Very easy to make as well and I followed the recipe to the letter first time around. I will make a couple of small changes next time I make it by using fresh grated ginger rather than ground ginger powder.
Ingredients.
Vegetable oil (I used rice bran oil)
8 free-range chicken thighs, skin on and bone in
1 onion, chopped
3 garlic cloves
4 medium-hot red chillies
1 lemongrass stalk, sliced finely, white part only
1 tablespoon ground ginger
Groundnut oil
1/2 teaspoon ground turmeric
1 cinnamon stick
2 star anise
5 kaffir lime leaves
400ml coconut milk
100ml chicken stock
2 teaspoons palm sugar , optional
Fish sauce
Wedges of lime to serve
Method
Heat a little vegetable oil in a frying pan and fry the chicken thighs, skin side down until the skin is crisp and golden. Remove the chicken and set aside.
Blend in a food processor the onions, garlic, chillies, lemongrass, ginger and a good glug of groundnut oil.
Fry this paste in the pan you partially cooked the chicken in over medium heat for a couple of minutes, add the turmeric, cinnamon stick, star anise and kaffir lime leaves, then fry for three minutes.
Stir in the coconut milk and chicken stock, sit the chicken thighs in the pan, skin side up, and simmer for 15-20 minutes until the chicken is just cooked and the sauce has reduced. Add the sugar and fish sauce. Serve with lime wedges go squeeze over.
Serve over white fluffy rice and enjoy!
Bon appetit!
cathyandchucky 
Missing lemon grass and kaffir leaves, but I shall give it a go anyway. This is my kind of comfort food!
So easy Liz and very satisfying 😃
Absolutely gorgeous – and I have all the ingredients to hand 🙂
It is easy peasy to make 😋
Out of necessity, I have had to use pink pickled ginger in recipes before and it turns out really well. Much better than powdered and fresh ginger costs an arm and a leg here in Tassie. Lovely recipe sis 🙂
Yeah Fronkiii, I buy a nice big knob of it , peel it and cut it up into thumb sized chunks and freeze it now. I grate it frozen into my recipes and there is no waste at all! No shrivelled ginger in my fridge any more 😃
Thats a really good idea Pinkiii. I am going to try growing some in pots. I have turmeric growing in pots and could bring them in when it’s winter time if necessary but they die back anyway.
That looks very tasty.
It was and was very easy to put together 😃