Vietnamese Chicken Curry
Vietnamese Style Chicken Curry
 Prep Time ~1 hr | Cooking Time ~20 mins |
 Approx Cost ~£7.50 |  Difficulty ~Easy |
 Freeze ~Yes |  Serves ~4 |
Tip ~
Ingredients
450g / 1lb boneless, skinless chicken thighs
2 tablespoons vegetable oil
2 onions cut into eighths
00ml / 10floz chicken stock
400ml / 14floz tin coconut milk
4 fresh tomatoes cut into quarters
For the marinade
2 stalks fresh lemon grass
4 whole garlic cloves
2 red or green chillies, deseeded and chopped
2 teaspoons soft brown sugar
1 tablespoon Madras curry paste
2 tablespoons Madras curry powder
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons Thai fish sauce
1 tablespoon water
Fresh coriander to garnish.
Method
- Cut the chicken into 2inch / 5cm chunks
- Peel the lemon grass stalk to reveal the tender white centre and crush it with the flat of a knife. Then cut into small pieces.
- In a food processor, combine the garlic, chillies, sugar, curry paste, curry powder, salt, pepper, fish sauce and water and blend to a paste.
- Mix this with the lemon grass and chicken pieces and stir to coat the chicken thoroughly. Leave the chicken to marinate for 1 hour or longer if time allows.
- Heat the oil in a wok or frying pan, add the chicken and its marinade and stir fry for 5 minutes or until the chicken begins to brown.
- Add the onions and stir fry for 3 minutes. Add the stock and coconut milk. Bring the mixture to a simmer and cook for 10 minutes, uncovered.
- Then add the tomatoes, stir well and continue to cook for a further 2 minutes. Serve garnished with fresh coriander.