1. Shallow-fry the potato pieces in hot oil until lightly browned. 2. Drain on kitchen paper and set aside. 3. Heat a little oil in a pan and saute the shallots with the lemon grass, garlic and chillies until soft. 4. Add the curry powder and stir for 2 minutes. 5. Add the chicken and cook, stirring until it is opaque. 6. Add the potatoes, salt, coconut milk and chicken stock. 7. Bring to the boil, then cover and simmer gently for about 30 minutes. 8. Garnish with Thai basil leaves, if using. ---------------------------------------------------------------------------
Nutrition
Ingredients
