Chicken jungle curry
2 piece(s), (pale section only)
1 cup(s), (half bunch), roots intact
fresh green chilli
2 whole, desseded, coarsely chopped
1 tbs, or galangal, finely grated
kaffir lime leaves
1½ tbs, (green), drained and rinsed
skinless chicken thigh
1100 g, (buy 8x150), fat trimmed
2 cup(s), (500ml)
1 medium, cut into wedges
125 g, diagonally halved
1 medium, cut into wedges, to serve
- Coarsely chop 1 lemongrass stick. Separate coriander into stems, leaves and roots. Thoroughly wash roots. Discard stems. Process chopped lemongrass, chilli, galangal, 4 coriander roots, shrimp paste, half the lime leaves and 2 teaspoons peppercorns in a food processor until curry paste is finely chopped.
- Bruise remaining lemongrass stick (see note). Place curry paste, bruised lemongrass, chicken, stock and onion in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high for 2 hours (or low for 4 hours) or until chicken is cooked through.
- Add snow peas, baby corn and remaining peppercorns and cook, uncovered, for 2 minutes or until corn is tender. Finely shred remaining lime leaves. Sprinkle curry with lime leaf and remaining coriander leaves and serve with lime wedges.