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Southern Vietnamese Chicken Curry image

I served this at a dinner party and it was very popular. Do not expect heat or intensity or even subtlety. Instead you will have a rather heady, aromatic dish. Service with rice or rice vermicelli.

Provided by Terese

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 medium potatoes, cut into chunks
vegetable oil (for frying)
8 shallots, finely chopped
4 stalks fresh lemongrass, finely chopped
2 cloves garlic, finely chopped
2 fresh red chilies, finely chopped
2 tablespoons mild indian curry powder
450 g skinless chicken breasts, chopped into bite-sized pieces
1 teaspoon sea salt
300 ml coconut milk
600 ml chicken stock
fresh Thai basil (optional)


  • Shallow-fry the potato pieces in hot oil until lightly browned.
  • Drain on kitchen paper and set aside.
  • Heat a little oil in a pan and saute the shallots with the lemon grass, garlic and chillies until soft.
  • Add the curry powder and stir for 2 minutes.
  • Add the chicken and cook, stirring until it is opaque.
  • Add the potatoes, salt, coconut milk and chicken stock.
  • Bring to the boil, then cover and simmer gently for about 30 minutes.
  • Garnish with Thai basil leaves, if using.

Nutrition Facts : Calories 465.2, Fat 21.6, SaturatedFat 15.6, Cholesterol 76.6, Sodium 954.5, Carbohydrate 37.1, Fiber 3.8, Sugar 4.5, Protein 33.3

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