What you will need for the CHICKEN
• 3 tablespoons olive oil
• 1 stalk of lemongrass, crushed
• 500 g chicken thighs,small pieces, or thigh meat
• 50 g of tamarind paste
• 2 chicken stock cubes
• 2 cups water
• ½ cup diced pineapple
• 1 zucchini, chopped in rounds
4 tomatoes, chopped in quarter
• 1 carrot, sliced
1/4 cabbage sliced thickly
• 1 cup green beans, these can be halved
To make the spicy PASTE
• 3 red chillies, deseeded
• 10 shallots, peeled and sliced
• 4 cloves of garlic
• 2 cm of turmeric, sliced thinly
• 1 tablespoon ground coriander
And here is what you will need to do
1. Firstly make the paste, grind all the ingredients in at high-speed in your blender and set aside.
2. Heat the oil in a large saucepan.
3. Fry lemongrass for 10-20 seconds, add the paste. Continue over medium-low heat until fragrant (usually 1-2 minutes).
4. Add the chicken slices and cook to seal.
5. Mix the tamarind paste and stock cube with the water.
6. Pour this mixture over the already prepared chicken and bring to the boil.
7. Add pineapple, tomato, carrot and green beans and cook until chicken is cooked and the veges are tender (5-6 minutes).
8. Serve with rice plain or saffron.