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1
1 teaspoon
1 tablespoon
3-4 tablespoons
3
1 teaspoon
1 tablespoon
1
250 ml
450 ml
450 ml
3
2 tablespoons |
chicken, cut into 10-12 pieces
sugar
curry powder
vegetable oil
red or white potatoes, peeled and cut into
cubes
chopped garlic
chopped lemon grass
onion, cut into small pieces
Vietnamese Hot Sauce
stock or water
coconut milk
bay leaves and 1 carrot, sliced
fish sauce
coriander sprigs, to garnish
salt and freshly ground black pepper |
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Method :
In a dish, marinate chicken pieces
with salt, pepper, sugar and curry powder for at least 1 hour. Heat oil in a large pan and dry
potatoes for 3-4 minutes until brown - it is not necessary to
completely cook potatoes at this stage. Remove potatoes from pan and set
aside. In the same oil, stir fry garlic,
lemon grass and onion for about 30 seconds. Add chicken pieces and stir fry for
2-3 minutes, then add Vietnamese Hot Sauce, stock or water, coconut
milk and bay leaves. Bring to the boil, and add
parboiled potatoes, carrot slices and fish sauce.
Blend well, then cover and simmer
for 15-20 minutes, stirring now and then to make sure nothing is
stuck on the bottom of the pan. Garnish with coriander sprigs and
serve.
Serves 4-6
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