Vietnamese Chicken Curry

October 17, 2017

Vietnamese Chicken Curry

This curry involves a little more work than some but the pay off is an incredible meal that you will want to revisit time and time again. If you have the time you can leave the chicken to marinade for longer but if you are pressed then half an hour is sufficient. I have used our Malaysian curry powder in the recipe but if you don't have it you can substitute a shop bought medium powder. It won't be quite the same but you won't be too far off.  

If you are serving a starter this will make enough for six guests or if served with accompaniments such as rice and naan bread, that always helps stretch a meal out.  

Ingredients

3 tablespoons vegetable oil
800g chicken thighs, skin off
400g peeled potatoes, cut into 2-3cm chunks
600ml coconut milk
2 onions finely chopped
2 bay leaves
2 lemongrass stalks, tough outer layers removed and stalks lightly bruised
2 red chillies (I use homegrown but bird's eye are available in all supermarkets)
1 teaspoon sugar
4 spring onions finely sliced
salt to taste 

For the marinade 

Thumb size piece of ginger, peeled
2 lemongrass stalks
3 garlic cloves, peeled
10g salt 
2.5g black peppercorns
2 red chillies (as before)
10g Malaysian curry powder

Begin by making the marinade. Place all of the ingredients into the small bowl of a food processor and pulse to a fine paste. Rub into the chicken pieces covering them well, leave somewhere cool for at least 30 minutes but up to 2 hours is good. 

Whilst the chicken is marinading cook the potatoes. Blanch them in boiling water for 8 to 10 minutes, they should be just cooked. Drain and allow to steam dry. Now heat the vegetable oil in a large frying pan and fry the potatoes until lightly browned on all sides. Remove from the pan and set to one side. 

Reheat the oil and fry the chicken with the chopped onions until lightly coloured. Add the chillies, lemongrass, bay leaves, coconut milk, sugar and salt to taste. Give everything a good stir and then allow to simmer gently for 20 - 25 minutes, until the chicken thighs are cooked through. Add the potatoes and allow to reheat, just a couple of minutes. 

Spoon onto plates with rice and garnish with the spring onions. Enjoy! 




 




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