"A fragrant and mild coconut milk based curry, with chicken and Asian vegetables. If you wish other vegetables can be added or substituted such as baby corn, broccoli and beans. Serve on a bed of rice."
In a large pot, fry the onion and garlic for one minute or until just transperant.
Add chicken pieces and fry for 3 minutes or until just browned. Add chicken stock, salt and pepper, ginger, chilli, lime leaves and then add water until chicken is just covered. With the handle of your knife, or with a meat mallet, pound the stalk of the lemongrass until it just starts to break. Put in with the other ingredients. Cover and simmer for 20 minutes or until the chicken is cooked.
Add the coconut cream and tofu (if using) and simmer for a further 5 minutes. Ad the Asian vegetables, capsicum and bamboo shoots and simmer for a futher 2 minutes.