4 skinless chicken thigh fillets (cut into small chunks)
100g shiitake mushrooms (sliced)
2 tsp muscovado/soft brown sugar
1 lemongrass stalk
1 cube of chicken stock
1-2 tsp thai red curry paste
1 shallot/small onion (finely diced)
1 tsp nam pla/fish sauce
1 lemon (juiced)
1 salad onion (to serve - finely sliced)
1 red chili (to serve - finely sliced)
Fresh coriander (torn into small pieces)
Handy HintNutrition info: 203 calories, 37g protein, 2g fat (1g sat fat)To bulk
Method1. Flatten the lemongrass stalk with rolling pin and place in pan with stock, chicken, curry paste and the shallot and bring to boil.
2. Add mushrooms and simmer for 8-10 minutes.
3. Stir in sugar and fish sauce and simmer for 3 minutes until chicken is cooked.
4. Squeeze in the lemon juice and season to taste.
5. Serve with onion, chili and coriander on top.