4.8
(6)
Your folders
Your folders
Export 18 ingredients for grocery delivery
Step 1
Process the lemon grass, ginger, garlic, shallot, chilli, turmeric, coriander and fennel in a food processor until a coarse paste forms.
Step 2
Heat the oil in a large wok over medium heat. Add the lemon grass mixture. Cook, stirring, for 3-4 minutes or until aromatic. Add half the coconut milk and cook, stirring, for 5 minutes or until the liquid is reduced and the paste starts to split.
Step 3
Add the chicken, sweet potato, chicken stock, kaffir lime leaves, palm sugar, fish sauce, lime juice and the remaining coconut milk. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes or until the chicken is cooked through and the sweet potato is tender. Top with basil leaves and serve with rice.
Your folders
taste.com.au
4.2
(8)
Your folders
thefeedfeed.com
5.0
(14)
15 minutes
Your folders
globaltableadventure.com
5.0
(1)
Your folders
ethnicspoon.com
5.0
(13)
30 minutes
Your folders
boyeatsworld.com.au
Your folders
sortedfood.com
Your folders
foodandwine.com
3.0
(1)
Your folders
vietworldkitchen.com
Your folders
vietworldkitchen.com
Your folders
taste.com.au
4.0
(1)
Your folders
cambodiarecipe.com
15 minutes
Your folders
cambodiarecipe.com
60 minutes
Your folders
grantourismotravels.com
5.0
(1)
Your folders
cambodiarecipe.com
29 minutes
Your folders
seriouseats.com
Your folders
delicious.com.au
50 minutes
Your folders
cooking.nytimes.com
4.0
(56)
Your folders
cookingclassy.com
20 minutes
Your folders
onceuponachef.com