Vietnamese Chicken Curry
Vietnamese is the new Chinese, with the flavours between Thai and Chinese with similar dishes to Malaysian.
Pungent curries flavored with shrimp, tamarind, coconut, chillies and other exotic spices.
Preparation time: 15 minutes Quantity: Serves 4 Cooking time: 20-25 minutes
Ingredients
1 tablespoon vegetable oil
1 red onion - chopped
2 cloves sliced garlic
1 stem lemon grass-trimmed, chopped
1 inch grated ginger
1/2-1 fresh green chopped chilli
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon ground cumin
1/2-1 teaspoon chilli powder
2 lime zest and juice
450g/ 16 oz diced chicken
1 tin/400 ml coconut milk
1 tablespoon nam pla- fish sauce
1/4 pint stock or water
1 tablespoon chopped coriander
Method
- In the hot oil fry the onion till soft without colour
- Add the garlic, lemon grass, ginger, chilli and all the spices- cook out to release flavour
- Add the chicken and cook till sealed/ brown on all sides-stir all the time to stop the other ingredients from browning
- Add the coconut milk, lime juice and zest, fish sauce and 1/4 pint water or stock
- Boil till reduced, thickened and the chicken firm/cooked
- Serve-sprinkled with fresh coriander