Home made curries are relatively easy to make and always tasty if you use the essential trinity of fresh chilli, ginger and lemongrass. The curry flavours will enhance overnight so make extra Vietnamese Chicken and Vegetable Curry for lunch the next day. In Vietnam this Vietnamese Chicken and Vegetable Curry is enjoyed with a fresh baguette dipped into the curry sauce.
Vietnamese Chicken and Vegetable Curry Recipe
Serves 4
Ingredients:
¼ cup vegetable oil
4 shallots, 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
Method:
To make curry paste, put 1 tbsp of the oil, shallots, 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.
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.
Spoon rice onto 4 plates. Top with curry. Serve with coriander and mint leaves, lemon wedges and fried shallots on the side.
Smart Tip:
Put leftover curry paste into a clean ice-cube tray, freeze, then remove them and place the cubes into a freezer bag and label and write the date on the bag.
