Time for some Vietnamese!

Time for some Vietnamese!

With winter well and truly here this delicious little number from Mel's cooking repertoire will be a sure hit with the whole family - even the kids!  It's so yum and best of all easy!  The paste recipe makes enough for two curries so just freeze it until you are ready to cook it again (which won't be long I assure you).

Mel's tip is to throw in some broccoli and peas at the end for some greens too!  Also the recipe asks for Vietnamese mint leave and fried shallots etc to serve but if you are like me and don't have that stuff in your kitchen then don't worry it is just as delicious with a squeeze of lemon or lime and a few coriander leaves!


Vietnamese Chicken & Vegetable Curry
Serves 4
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

1 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.
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.

Original Source - MindFood Magazine.



Ange x


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