In a large pan, heat the vegetable and sesame oil. Season the chicken with salt and pepper and brown, skin side down first. Turn over and brown on the other side as well. Drain off most of the rendered down oil. Add the curry paste and grated ginger. Pour in the stock and coconut cream. Add the lemon grass, cover with a lid or foil and simmer for 35 – 40 minutes on a low heat. Squeeze in the lemon juice and check that the seasoning is well balanced.Serve with steamed basmati rice, blanched sugar snaps and baby corn. If you like a bit heat, scatter over some extra chilli.Serves 4-6.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.