Vietnamese Chicken Curry
Serves: people
Ingredients
Vegetarian/Vegan Option: King oyster mushroom and Firm tofu
For the Marinade
- 300 g Chicken thighs skinless and boneless cut into large chunks, OR 150 g King oyster mushroom, thickly sliced and 150g Firm Tofu
- 1 tsp Sea salt
- 1 tsp Onion powder
- 1 tbsp Vietnamese curry powder
For the Curry
- 2 tsp Vegetable oil
- 1 Onion diced
- 1 clove Garlic minced or grated
- 1 Lemongrass stick, bruised and cut into large pieces
- 1 Bay leaves
- 5 g Caster sugar
- 200 g Maris Piper potatoes cut into large chunks
- 1 Carrot cut into large chunks
- 120 ml Water
- 120 ml Coconut milk
Method
For the Marinade
- Combine the Chicken thighs skinless and boneless with the Sea salt, Onion powder and Vietnamese curry powder.
- Mix well and leave to marinate for at least 30 minutes.
For the Curry
- Heat the Vegetable oil in a large pan over medium heat.
- Add the onion and cook for 4–5 minutes until softened.
- Add the Garlic and cook for 1 minute until fragrant.
- Add the marinated chicken, Lemongrass, Bay leaf and Sugar. Cook for 2–3 minutes.
- Pour in the Water to cover the chicken.
- Bring to the boil, then reduce to a gentle simmer.
- Cook for 5 minutes, then taste and adjust seasoning if required.
- Add the Maris Piper potato and Carrot. Add a little more water if required to keep the vegetables covered.
- Simmer for 25–30 minutes until the chicken is tender and the vegetables are cooked through.
- Stir in the Coconut milk and bring back to a gentle boil.
- Remove from the heat and serve
Vegetarian/Vegan Option
- Cook the King oyster mushroom for 5–6 minutes until browned.
- Add 150 g Firm tofu, cubed, and cook for 4–5 minutes until lightly browned.