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Vietnamese chicken curry

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Vietnamese chicken curry

By Sam Woulidge

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

4 T peanut oil
4 onions, finely chopped
1 T crushed garlic, ginger, chilli and turmeric, 1 tablespoon of each
1 T lemongrass, finely chopped
1 T ground coriander
1 x 400 ml can coconut cream
1 x 400 ml can coconut milk
2 cups good-quality chicken stock
2 T fish sauce
2 T brown sugar
1 kg sweet potato peeled, sliced and diced
2 rotisserie chicken (or 1.5kg cooked chicken, torn into pieces)
2 limes, juiced
60 g fresh basil, torn
sea salt and freshly ground black pepper, to taste
rice, for serving (optional)

Method

1. Heat the oil in a large pan and cook the onions over a medium heat until golden, about 10 minutes.

2. Add the garlic, ginger, chilli, turmeric, lemongrass and coriander and cook, stirring, for 3 minutes.

3. Add the coconut cream and milk, stock, fish sauce and sugar and bring to the boil. Add the sweet potato, reduce the heat and simmer, covered, for 20–30 minutes, or until the sweet potato is softened.

4 Add the chicken, lime juice, basil and season to taste. Stir and simmer for 10 minutes, squishing some of the sweet potato with a spoon to thicken the sauce.

5 Serve with rice if you must.

Find more chicken recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellen Schwerdtfeger