Ingredients

1.5kg chicken
8oz potatoes, peeled and cubed
4 tablespoons vegetable oil
1 onion, finely sliced
1 clove garlic, crushed
3 tablespoons Thai curry powder
1 teaspoon sugar
2 teaspoons fish sauce
1 pint coconut milk
1 lemon grass stem, cut in to half
12oz rice vermicelli, soaked in hot water to soft
1 lemon, cut into wedges to serve

FOR THE GARNISH

4oz bean sprouts
2 spring onions, sliced diagonally
2 red chillies, seeded and finely chopped

Method

Skin the chicken, cut the fresh into small pieces and set aside. Heat half the oil in to a pan, add the onions and garlic fry until soft.
Add the chicken pieces and fry to golden brown. Stir in the curry powder, season with salt sugar then stir in the fish sauce.
Pour in the coconut milk and add the lemon grass, cook on a low heat for 15 minutes.
Meanwhile, heat the remaining oil in a pan add the potato fry to golden brown, add to the chicken and cook until both chicken and potato are both tender.
Drain the rice and cook it in a pan of boiling water for 5 minutes, Drain well, place in shallow dishes with the chicken curry on top. Garnish with bean sprouts, spring onions, chillies and serve with the lemon wedges.