We've made this healthier in three ways: Reducing the amount of coconut milk (and therefore fat content), using chicken breast instead of thigh and including sweet potatoes instead of white potatoes (lower GI).
Place the lemongrass, garlic, ginger and shallots into a food processor and pulse until a paste forms. Stir in the curry powder
Mix half of the paste with the diced chicken and leave to marinate in the fridge for 30 minutes
Meanwhile, heat 1 tablespoon of the coconut oil in a non-stick, deep frying pan and add the remaining paste. Cook over medium heat, stirring frequently, for 3-4 minutes until fragrant and darkened in colour
Turn the heat up to high and add the chicken. Quickly saute on all sides to seal, being careful not to burn the paste. Add the sweet potato, coconut milk, soy milk, half a cup of water and the brown sugar. Stir to combine, scraping any bits off the bottom of the pan
Bring to the boil, then turn the heat down to low and simmer for 15 minutes until the chicken is cooked through and the sweet potato is tender. Serve with rice
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