This one-pot wonder makes for a stress-free supper for family and friends. The turmeric turns the curry a gorgeous yellow colour, and gives it a gentle heat, while the lemongrass, shallots, hot chilli powder and coconut milk lend a fantastic aroma and flavour.
In a hot wok, stir fry the shallots, lemongrass, dried curry leaves, turmeric, hot chilli powder and bay leaves for less than 1 minute. Then add in the potatoes and fry for less than 1 minute. In a separate pan, heat some oil and brown the chicken thighs and then add this to the wok with the rest of the ingredients. Add the coconut milk and dried chilli flakes, cover with a lid and leave to cook for 25 minutes. A few minutes before the curry is ready, add the baby corn and peas and cook for a few minutes. Season with salt and ground white pepper to taste. Serve with some jasmine rice, topped with the curry. Garnish with some freshly chopped coriander leaves.
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