Vietnamese Chicken Curry
Vietnamese Chicken Curry
Ingredients:
- Lemongrass (thinly sliced and minced) 1 stalk
- Chicken thighs 1 kg
- Diced onion 1
- Minced garlic 1 clove
- Coconut milk 1 can (14 ounces)
- Chicken stock 2 cups
- Cubed carrots 2
- Cubed potatoes 2
- Fish sauce 1 1/2 tbsp
- Sugar 1 tbsp
- Curry powder 1-1/2 tbsp
- Crushed red chili 2 tsp
- Kaffir lime leaf 1
- Coriander to garnish
- Basil to garnish
Method:
- Heat oil, add the chicken and sear on both sides and then remove the chicken and set aside. In the same pan add a little more oil, add the onions and garlic, and cook for about 2 minutes, until the onions become translucent. Add the chicken back in. Add the coconut milk, chicken stock, lemongrass, fish sauce, sugar, curry powder, crushed red chillies, and kaffir lime leaf. Bring the liquid to a boil, and then lower to a simmer. Add the carrots and potatoes. Cook uncovered until the potatoes and carrots are tender. Garnish with coriander and basil. Serve with boiled rice.
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