Vietnamese Chicken and Vegetable Curry

By Dixie Elliott

Vietnamese Chicken and Vegetable Curry
Home made curries are relatively easy to make and always tasty if you use the essential trinity of fresh chilli, ginger and lemongrass. The flavours will enhance over night so make extra for lunch the next day.

 

Serves 4

¼ cup vegetable oil

4 eschallots, roughly chopped

3 garlic cloves, chopped

2 stems lemongrass, trimmed,

roughly chopped

4cm piece ginger, peeled, chopped

1 long red chilli, deseeded, chopped

2 tbsp curry powder (hot madras)

1 brown onion, cut into thin wedges

1kg chicken thigh fillets, cut into 4cm cubes

400ml coconut milk

2 tbsp fish sauce

2 potatoes, peeled, cut into 5cm cubes

2 carrots, peeled, cut into 5cm pieces

steamed rice, to serve

coriander leaves, to serve

vietnamese mint leaves, to serve

lemon wedges (or lime wedges), to serve

fried shallots, to serve

1 To make curry paste, put 1 tbsp of the oil, eschallots, garlic, lemongrass, ginger, chilli, curry powder and 1 tbsp water in 
a small food processor and process until 
a thick paste forms. Transfer to a bowl.

2 Heat remaining oil in a large, deep frying pan over medium heat. Add onion and cook for 3–4 minutes. Add ¼ cup curry paste and stir until well combined and aromatic (remaining paste can be frozen in an airtight container). Add chicken and cook for 3 minutes, stirring until combined. Add half the coconut milk, fish sauce, 
½ cup water, potato and carrot. Stir until mixture comes to the boil. Reduce heat, cover and simmer for 15 minutes. Remove lid and stir in remaining coconut milk.

3 Spoon rice onto 4 plates. Top with curry. Serve with coriander and mint leaves, lemon wedges and fried shallots on the side.

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