Curry with vegetable, lemongrass and chicken

Sometimes I need to make a "clean up" in my weekly vegetable box and put "loony" vegetable into a curry dish. This time I used a recipe on curry with coconut and lemongrass from the weekly Årstiderne´s newsletter week 40/2013 without any major modification.

Curry with vegetable, lemongrass and chicken: - 4 servings

• 280 g chicken breast – chop in chunks
• 200 g onion - chopped
• 2 cloves of garlic - finely chopped
• 1 lemongrass - the bottom finely chopped
• 400 g carrots - sliced thinly
• 1 squash - sliced thinly
• 1 red pepper fruit - chopped in strips
• 1 can of coconut cream
• 1 dl water
• 2 tablespoon of oil
• 2 tablespoons of curry paste
• salt and pepper for seasoning
• rice
• 1 lemongrass - only the top - used for boiling of the rice

1. Heat up the oil in a large cooking pot. Fry the chicken chunks.
2. Remove the chicken pieces after frying.
3. Add some more oil to the cooking pot.
4. Add in all the vegetable and let them fry under frequent stirring.
5. Add in the curry paste, water and coconut cream and let everything boil up.
6. Add the chicken chunks back into the curry dish, and let them cook for another 4 minutes.
7. Serve together with rice, which has been boiled together with the top of lemongrass.