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Vietnamese chicken curry

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Ingredients

Adjust Servings:
1 x 400ml can lighter coconut milk
4 baby shallots, finely chopped
1 x 180g jar ca ri ga Vietnamese curry paste
2 sweet potatoes, peeled and cut into small chunks
2 carrots, peeled and cut into small chunks
400ml chicken stock
4 skinless chicken breasts, cut into large chunks
TO SERVE
300g basmati rice
2 spring onion, trimmed and sliced on the diagonal
Fresh coriander, finely chopped
Coconut flakes, to garnish

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Vietnamese chicken curry

This one-pot yellow curry is effectively a Vietnamese stew, bulked out with root vegetables. It's much thinner than Indian curries so it's perfect if you like plenty of sauce with your rice! My version uses half coconut milk and half chicken stock which works out cheaper and cuts the saturated fat content.

Features:
  • Spicy
Cuisine:
  • 30 Mins
  • Serves 4
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. Heat a large frying pan over a medium heat and add a tablespoon of the creamy white layer on top of the coconut milk (alternatively use vegetable oil). Toss in the shallots and stir-fry gently for 5 minutes or until softened, adding a splash of water if necessary to stop it from catching.

  2. Stir in the curry paste and cook for 1-2 minutes, stirring regularly, until sizzling and fragrant. Add the sweet potatoes and carrots and coat in the sauce. Pour over the chicken stock and coconut milk and bring to the boil.

  3. Reduce the heat and leave to simmer for 10 minutes.

  4. Add the chicken pieces and continue to cook, uncovered, for 10-15 minutes until the chicken is cooked through and the vegetables are tender.

  5. Meanwhile, cook the basmati rice according to pack instructions and drain if necessary. Stir through the spring onions and transfer to a serving platter.

  6. Season the curry to taste and divide between bowls. Top with a scattering of coriander and coconut flakes and serve with the basmati rice and poppadoms on the side.

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