• 2 large chicken breasts, skin on (preferably free range or organic)
  • 2 stems fresh lemongrass
  • 3 lemons squeezed
  • 1 large handful corriander
  • 1/2 of an onion
  • 2 cloves garlic
  • 2 teaspoons fresh ginger
  • 3 green chillis
  • 2 tablespoons fish sauce
  • 1 can coconut milk (preservative free)


Firstly cut up the lemongrass very finely and soak in lemon juice for 30 minutes, next place into a blender along with corriander, garlic, ginger, deseeded chillis and fish sauce. Whizz until fine.

Cook onion in a frypan, add chicken and cook through. Add the fresh curry sauce followed by coconut milk, simmer for about 10 mins. serve with rice.

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