Vietnamese Chicken Curry
Use dried beancured for a vegetarian version.
Servings: 2 people
Ingredients
- 300 g Chicken thighs skinless and boneless cut into chunks
- 1 tsp Sea salt
- 1 tsp Onion powder
- 1 tbsp Vietnamese curry powder
- 250 g Maris Piper potatoes cut into chunks
- 1 Carrot sliced
- 1 Onion sliced
- 1 clove Garlic finely chopped
- 1 Lemongrass smashed and cut into pieces
- 1 Bay leaves optional
- 120 ml Coconut milk
- 1 tbsp Vegetable oil
- 5 g Caster sugar 1 tsp optional
- 120 ml Water optional
Method
- Place the chicken thighs into a bowl with the sea salt, onion powder and Vietnamese curry powder. Mix well and leave to marinate for at least 20 minutes.
- Heat a pan over a medium heat and add the vegetable oil.
- Add the onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for 1 minute more.
- Add the lemongrass and bay leaf, if using, followed by the marinated chicken. Cook until lightly coloured.
- Add the potato and carrot, stirring well to coat in the spices.
- Pour in the coconut milk and add a little water if needed to loosen the sauce.
- Add the sugar, if using, and bring to a gentle simmer.
- Cook for 20–25 minutes until the vegetables are tender and the chicken is cooked through.
- Remove the lemongrass and bay leaf before serving.