Serves:

4

Description:

Colourful and tasty, this simple curry combines Vietnamese flavours with French cooking methods.

Ingredients:

• 1 kg chicken thigh, cut into bite size pieces
• 4 cloves garlic
• 1/2 onion, chopped
• 1 5cm piece fresh ginger
• 3 tablespoons sugar
• 1 teaspoon salt
• 2 tablespoons curry powder
• 3 tablespoon corn oil
• 3 stalks lemon grass cut into
• 3 pieces each and lightly crushed
• 1 teaspoon dried chilli
• 2 or 3 orange sweet potatoes peeled and cut into chunks
• 2 cups water
• 1 cup coconut milk
• rice paddy herb or coriander leaves

Method:

1. Dry the chicken pieces well and place in a deep dish.
2. In a food processor, blend the garlic, onion and ginger to a fine paste. Stir in the salt, sugar and curry powder and add to the chicken pieces, stirring to coat well.
3. Marinate them in this mixture for at least one hour.
4. In a saucepan, heat the oil and fry the marinated chicken until fragrant.
5. Lower the heat, add the crushed lemon grass, dried chilli, sweet potatoes and water and simmer for about 20 minutes. Add the coconut milk and simmer for a further 5 minutes over very low heat. Garnish with rice paddy herb or coriander leaves and serve with crusty French bread or steamed rice.

Recipe by: Meera Freeman

Website: www.meerafreeman.com.au