Vietnamese Chicken Curry
"A tasty curry that you will enjoy. Easy to make and has lots of nice ingredients. You can fine tune this curry to your particular taste."
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons light olive oil
- 1200 g skinless chicken pieces
- 1 1⁄2 tablespoons mild curry powder
- 3 garlic cloves
- 1 stalk lemongrass
- 2 cups sweet potatoes
- 2 carrots
- 400 ml coconut milk
- 1 cup chicken stock
- 2 bay leaves
- 2 teaspoons caster sugar
- 1 tablespoon fish sauce
- 1 teaspoon ground black pepper
directions
- Finely chop lemongrass, cut sweet potato into chunks, cut carrot into thick rounds, crush bay leaf.
- Heat oil in a heavy based saucepan and brown chicken on both sides. Remove and set aside.
- Reduce heat, add curry powder, crushed garlic and lemongrass.
- Cook for 1 minute. Return chicken to pan and coat with spices. Add sweet potato and carrot.
- Stir and add coconut milk, chicken stock and bay leaf. Season with caster sugar, pepper and fish sauce.
- Simmer gently, for 40 minutes or until chicken is tender.
- Serve with your favourite rice.
- Tip. Garnish with Vietnamese mint.
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RECIPE SUBMITTED BY
Pietro
Australia
I live in country Western Australia, 158 kms from the City of Perth. It is an agricultural area with Mediterranean type climatic conditions. Our family has always grown fresh produce so it is easy to use fruit and vegetables that are in season. My favourite cookbooks are anything written by Antonio Carluccio, Margaret Fulton, Stephanie Alexander,Jamie Oliver and just about any other?cookbook that is full of interesting and tempting recipes. I like to experiment with food and bring out the best of flavours in any dish that I prepare. Do I love homemade Italian food? How can you live without it? But then I love Indian,Asian, Middle Eastern,European cuisines and the good old Aussie food as well. Nothing beats a good barbecue with the family and friends.
