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Vietnamese Chicken Curry

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“Vietnamese curry is not as heat intensive as Indian or Thai, but is more aromatic and subtle. Do not omit basil, this really does make the difference. Have also substituted skim evaporated milk with a few drops of coconut essence instead of coconut milk. Traditionally served with rice vermicelli.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Shallow fry potato until light browned.
  2. Drain and set aside.
  3. Heat a little oil in a pan and saute shallots with lemon grass, garlic and chillies until soft.
  4. Add curry powder and stir for 2 minutes.
  5. Add chicken and stir for 3 minutes.
  6. Add potatoes, salt, coconut milk and chicken stock, bring boil, then cover and simmer gently for about 30 minutes.
  7. Sprinkle with basil leaves.

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