Does anyone have the recipe for Keith Floyd's Thai chicken with sweet potatoes?

Help! I had it in my recipe collection and can't find it but have bought all the ingredients. Instant points for anyone who has it!(It's got lemon grass in it, I know that...)



It's from his 'Far Flung Floyd' book I think - many, many years ago.



Thanks.Does anyone have the recipe for Keith Floyd's Thai chicken with sweet potatoes?
Ingredients



For the curry

1 tbsp vegetable oil

2 banana shallots, finely sliced

2 tbsp Thai green curry paste

400ml/14fl oz coconut milk

1 tsp fish sauce

4 chicken thighs, boneless and skinless

250g/9oz sweet potatoes, peeled and halved

125g/4陆oz pea aubergines (available at some supermarkets or Asian grocers)

1 lime, juice only

salt and freshly ground black pepper

For the rice

250g/9oz Thai jasmine rice

1 stalk lemongrass, lightly crushed

500ml/18fl oz water

handful fresh coriander, leaves only, to serve

Method



1. For the curry, heat a large deep lidded frying pan or wok until hot, then add the vegetable oil and the shallots. Stir fry for one minute, then add the curry paste and stir fry for a further minute.

2. Add the coconut milk and bring to the boil.

3. Add the fish sauce, chicken thighs, sweet potatoes and aubergines and return to a simmer. Cover with a lid and simmer gently for 15-20 minutes, or until the chicken is completely cooked through and the potatoes are tender. Add the lime juice, season, to taste, with salt and freshly ground black pepper and stir.

4. Meanwhile, for the rice, place the rice and lemongrass into a small saucepan and cover with the cold water. Cover with a lid and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the rice is tender and all the water has been absorbed. Remove the lemongrass.

5. To serve, place the rice onto serving plates, top with the curry and sprinkle over the coriander.Does anyone have the recipe for Keith Floyd's Thai chicken with sweet potatoes?
Chicken Curry with Rice Vermicelli



Lemon grass gives this South East Asian curry a wonderful lemony flavour and fragrance.



Ingredients

serves 4

1 chicken, about 1.5 kg (3 - 3 1/2 lb)

225 g (8 oz) sweet potatoes

60 ml (4 tbsp) vegetable oil

1 onion, finely sliced

3 garlic cloves, crushed

30 - 45 ml (2 - 3 tbsp) Thai curry powder

5 ml (1 tsp) sugar

10 ml (2 tsp) fish sauce

600 ml (1 pint) 2 1/2 cups coconut milk

1 lemon grass stalk, cut in half

350 g (12 oz) rice vermicelli, soaked in hot water until soft

1 lemon, cut into wedges, to serve

--------------------------------------鈥?br>
for the garnish

115 g (4 oz) beansprouts

2 spring onions, finely sliced diagonally

2 red chillies, seeded and finely sliced

8 - 10 mint leaves



Method

1. Skin the chicken. Cut the flesh into small pieces and set aside. Peel the sweet potatoes and cut them into large chunks, about the size of the chicken pieces.



2. Heat half the oil in a large heavy saucepan. Add the onion and garlic and fry until the onion softens.



3. Add the chicken pieces and stir-fry until they change colour. Stir in the curry powder. Season with salt and sugar and mix thoroughly, then stir in the fish sauce.



4. Pour in the coconut milk and add the lemon grass. Cook over a low heat for 15 minutes.



5. Meanwhile, heat the remaining oil in a large frying pan. Fry the sweet potatoes until lightly golden. Using a slotted spoon, add them to the chicken. Cook for 10 - 15 minutes more, or until both the chicken and sweet potatoes are tender.



6. Drain the rice vermicelli and cook it in a saucepan of boiling water for 3 - 5 minutes. Drain well. Place in shallow bowls, with the chicken curry. Garnish with beansprouts, spring onions, chillies and mint leaves and serve with lemon wedges.

000000000000000000000000

Thai chicken and sweet potato curry Recipe



Ingredients



* 2 stalks lemongrass

* 50g butter

* 6 shallots, thinly sliced

* 400ml fromage frais and coconut essence

* 150ml chicken stock

* 2 tablespoon granular Canderel

* 3 garlic cloves, crushed

* 4 skinless chicken breasts, cut into thick strips

* 2.5cm piece of ginger, grated

* 1 large sweet potato, cut into chunks

* 1-2 tablespoon Thai red curry paste

* 1 tablespoon fish sauce

* 1 tablespoon light soy sauce

* 100g mangetout, shredded

* fresh coriander, to serve



Method:



Take away the tough outer leaves from the lemongrass and throw away. Bash the stalks with a rolling pin to flatten slightly, after that very thinly cut.



Melt the butter in a big frying pan or wok. Put in the shallots, garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes awaiting the chicken is browned. Add chopped lemongrass and the remaining ingredients (apart from the mangetout and coriander) and bring to the boil.



Reduce heat level for 15 minutes.



Sprinkle over the mangetout and simmer for a additional 5 minutes or awaiting the sweet potatoes are tender.



Season to flavor and serve through steamed jasmine rice and sprinkle with



Melt the butter in a big frying pan or wok. Put in the shallots, garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes awaiting the chicken is browned. Add chopped lemongrass and the remaining ingredients (apart from the mangetout and coriander) and bring to the boil.Melt the butter in a big frying pan or wok. Put in the shallots, garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes awaiting the chicken is browned. Add chopped lemongrass and the remaining ingredients (apart from the mangetout and coriander) and bring to the boil.Melt the butter in a big frying pan or wok. Put in the shallots, garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes awaiting the chicken is browned. Add chopped lemongrass and the remaining ingredients (apart from the mangetout and coriander) and bring to the boil.Melt the butter in a big frying pan or wok. Put in the shallots, garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes awaiting the chicken is browned. Add chopped lemongrass and the remaining ingredients (apart from the mangetout and coriander) and bring to the boil.Melt the butter in a big frying pan or wok. Put in the shallots, garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes awaiting the chicken is browned. Add chopped lemongrass and the remaining ingredients (apart from the mangetout and coriander) and bring to the boil.Melt the butter in a big frying pan or wok. Put in the shallots, garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes awaiting the chicken is browned. Add chopped lemongrass and the remaining ingredients (apart from the mangetout and coriander) and bring to the boil.Melt the butter in a big frying pan or wok. Put in the shallots, garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes awaiting the chicken is browned. Add chopped lemongrass and the remaining ingredients (apart from the mangetout and coriander) and bring to the boil.

00000000000000000