Lemongrass Chicken Curry With Red Potatoes Recipe

About this recipe

A fragrant and hearty lemongrass chicken curry featuring tender red potatoes, creamy coconut milk, and a blend of aromatic spices. Perfect for a satisfying dinner.

Ingredients

• 114G Sliced Lemongrass, 114G
• 1 Kg Yellow/White Onion 1kg
• - Jalpur Crushed Red Chilli Pepper Flakes
• 50G Pepper Black Ground BWFO
• 165 Ml Tropical Sun Coconut Milk Mini
• 3 Pcs Green Lime 3 Pcs
• 225G The Tofoo Co. Original Seitan
• 250G Tilda Wild Rice
• 92G Bart Hot Curry Powder
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 1 L Ktc Sunflower Oil

Instructions

1. 1. Chop 3 lemongrass stalks into small pieces and place them in a food processor. Process until it forms a fine, fluffy mass, scraping down the sides as needed, about 3 minutes.
2. 2. Add 1 chopped yellow onion to the food processor. Pulse until the mixture becomes a smooth paste.
3. 3. Heat 2 tablespoons of sunflower oil in a large saucepan over medium heat. Add the lemongrass paste and cook, stirring frequently, until fragrant, about 2 minutes.
4. 4. Stir in 2 tablespoons of curry powder and 1/2 teaspoon of red chile flakes. Cook for 1 minute, then add 1 1/2 teaspoons of citrus salt flakes, 1/2 teaspoon of black pepper, and 400 ml of coconut milk. Mix well.
5. 5. Add 500 g of seitan to the saucepan. If the liquid does not fully cover the seitan, add a small amount of water. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally.
6. 6. Add 300 g of diced red potatoes to the saucepan. Stir well and increase the heat to bring the mixture to a strong simmer. Reduce the heat again to maintain a gentle simmer and cook until the potatoes are tender, about 15 to 20 minutes.
7. 7. Once cooked, turn off the heat, cover the saucepan, and let the curry rest for 5 to 30 minutes to allow the flavors to meld.
8. 8. Serve the curry hot with lime wedges. Pair with steamed wild rice for a complete meal.