Lemongrass3 stalks, outer leaves removed, chop ends off, bruise with a cleaver. Sliced to 1 inch pieces
Green pepper2 fresh, chop into chunks
Organic chicken thighs4, deksinned, deboned, sliced to 2 inch pieces
Groundnut oil2 tablespoons
Thai red curry paste2 tablespoons
Prepare red chilli, lemongrass, green pepper and chicken.
Heat a wok over high heat and when the wok starts to smoke, add the groundnut oil. Give the oil a swirl and then add the chilli slices and lemongrass and toss for a few second to release their aroma and flavour. Then add in the chicken pieces. Cook stirring the chicken for 2-3 minutes until the outer edges are browned but before the chicken is fully cooked add the thai red curry paste and stir well coating the chicken pieces and cooking for a further 2-3 minutes until the chicken is fully cooked through. Pour in the coconut milk and add in the peppers. Toss together well cooking for a further minute until the peppers are softened.
Serve immediately with Jasmine rice or brown rice.