About the Recipe
The Vietnamese curry is a family favourite; fragrant, warming and a hearty delicious curry, perfect for a winter's day. Serves 4.
Ingredients
Marinade
1 tablespoon curry powder (vietnamese or madras)
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon vegetable oil
500g cubed chicken thighs
Curry
1 onion, chopped
2 garlic cloves, chopped
1 teaspoon chilli flakes
1/2 teaspoon tumeric
1 inch cinnamon stick
1 tablespoon curry powder (vietnamese or madras)
1 lemongrass - cut in half, bruised
1 inch piece ginger, chopped
3 kaffir lime leaves
400ml coconut milk
2 sweet potatoes, cubed
1 tablespoon palm sugar
3 tablespoons fish sauce
50ml water
jasmine rice
Garnish
spring onions
coriander
thai basil
pickled red onion
red chillies
Preparation
Curry
Heat wok - 1 tablespoon oil. Fry onion until slightly soft. Add ginger, cook for 30 seconds. Move onion and ginger to side.
Add 1 tablespoon oil. Add chicken and brown both sides. Add garlic. Mix onion abs ginger together then move to side of wok.
Turn down the heat to low and add curry powder, turmeric, chilli flakes, lemongrass, kaffir lime leaves and cinnamon. Fry for a few minutes then mix together the rest.
Add water, coconut milk, sweet potatoes and bring to the boil.
Add 1 tablespoon palm sugar, 3 tablespoons fish sauce and mix.
Cover with a lid and heat on low for 15 minutes.
Remove lid and simmer for 10 minutes until happy with the consistency.
Marinade
Add 1 tablespoon curry powder, half a teaspoon of salt, 1 teaspoon sugar and 1 tablespoon vegetable oil and rub into chicken and leave for 15 minutes.
To Serve
On a plate lay out the ingredients ‘around the clock’: Curry powder, Tumerick, chilli flakes, cinnamon, lemongrass, kaffir lime leaves. Serve with garnish and jasmine rice.