Southern Vietnamese Chicken Curry

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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.

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Steps

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Shallow-fry the potato pieces in hot oil until lightly browned.

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Drain on kitchen paper and set aside.

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Heat a little oil in a pan and saute the shallots with the lemon grass , garlic and chillies until soft.

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Add the curry powder and stir for 2 minutes.

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Add the chicken and cook , stirring until it is opaque.

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Add the potatoes , salt , coconut milk and chicken stock.

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Bring to the boil , then cover and simmer gently for about 30 minutes.

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Garnish with thai basil leaves , if using.

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Ingredients

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potatoes, vegetable oil, shallots, fresh lemongrass, garlic, red chilies, curry powder, skinless chicken breasts, sea salt, coconut milk, chicken stock, thai basil