Vietnamese chicken curry

Preparation

1. Combine the spice mix ingredients
2. Peel the carrots and potato and cut into ~2cm pieces
3. chop the onion and mince the garlic
4. Season the chicken with a pinch of salt
5. Shallow fry the veg in medium hot oil in a large pan - you wil need to do the potatoes and carrots separately
6. Flip the veg with a slotted spoon to do all sides
7. The carrots take about 4 mins and should look a bit blistered
8. The potatoes take 3-4 mins and should be light brown
9. Once done remove from the oil and put in a bowl lined with kitchen roll to soak up the oil
10. Fry the chicken for around 2-3 mins per side - it should brown on the outside but not cook through. when done transfer this to another bowl
11. Discard all but 4tbsp of oil and then sweat the onions for 3-4 mins, it should go translucent and soft
12. Add the garlic-ginger paste and stir well. cook for around 30 seconds to 1 minute
13. Turn the heat down and push the contents to the sides. ther should be a little pool of oil in the centre of the pan
14. Add the spices to the oil and stir in well for around 90 seconds. Don't get the temperature too hot - you don't want to burn the spices
15. Add the coconut milk, stock and fish sauce and stir well together
16. Stir in the lemon grass and bay leaves and then readd the veg and chicken from earlier
17. Bring to a simmer and cook for around 25-30 mins - the chicken needs to reach 80°C (use a meat thermometer)
18. When serving garnish with fresh coriander

Notes

Ingredients

• 3tbsp vietnamese curry powder
• ½tsp black pepper
• 1tsp turmeric
• 1tsp salt
• 2 bay leaves
• 450g carrots
• 450g potatoes
• 150ml oil
• 600g chicken pieces
• 1 large onion
• 3tbsp lemongrass
• 3tbsp garlic-ginger paste
• 3tbsp fish sauce
• 700ml chicken stock
• 400ml coconut milk
• Handful fresh coriander

Equipment

Nutritional Facts

• Serving size: 771.8g
• (35% / 44%)   Calories: 873kcal
• (91%)Total fat: 50g
• (47%)   Saturated fat: 9.4g
• (94%)   Unsaturated fat: 33g
•     Mono: 28g
•     Poly: 5g
• (45%)   Cholesterol: 134mg
•   Trans Fat: 0g
• (18%)Total carbohydrates: 54g
•   Starch: 0g
• (37%)   Sugars: 11g
•     Sucrose: 1.1g
•     Glucose: 1.6g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 1.5g
•     Galactose: 0g
• (25%)   Fibre: 6.2g
• (102%)Protein: 51g
• Salts
• (136%)   Sodium: 2.7g
• (51%)   Potassium: 1.8g