Cooking Together Vietnamese Recipes – Summer Rolls; Chicken Curry;

Vietnamese Chicken Curry – Main

Ingredients: Serves 2

• 300g chicken thighs cut into pieces or dried beancurd sticks
• One medium size potato
• 1 medium sized carrot
• 1 medium-sized onion
• 1 garlic cloves finely chopped
• 1 stalk lemongrass cut into 5″ pieces then split lengthwise, smashed to expose more leaves
• 1 bay leaf (optional)
• 1/2 cup coconut milk
• oil for frying
• 1 tsp sugar (optional)
• Water if needed to dilute coconut milk

Marinade:

• 1 tsp salt
• 1 tsp onion powder
• 1 tbsp. Vietnamese curry powder – see below.

Method:

1. Cut chicken into large 2-3″ pieces. Follow packet instructions for bean curd sticks to soften.
2. Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
3. Cut onions, potatoes and carrots into 1.5-2″ chunks.
4. Deep fry potatoes and carrots until lightly browned so they hold their shape.
5. Marinade the chicken or beancurd for a few hours
6. Brown chicken on all sides, drain fat and clean off any burned residue in the pan, set aside.
7. Add some oil to the pan on low heat sweat onion until soft, then add garlic until lightly brown.
8. Return chicken or add beancurd to the pan with lemongrass, bay leaves, sugar and water until all ingredients are fully submerged.
9. Heat on high until boiling, reduce to medium-high heat to maintain a low boil.
10. After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
11. Add potatoes and carrots, and more water if needed.
12. Return to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots until cooked.
13. Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
14. Serve with bread, rice and chow mein as a side.