Chicken curry

By: Andreas Pohl, Tracey Lister
From: KOTO
Photographer: Michael Fountoulakis

This dish can be served with rice, noodles or baguettes. Vietnamese children can be seen early in the morning mopping up their curries with the French-style small baguettes available at every street corner.

Ingredients

Quantity	Ingredient
	vegetable oil, for frying
5	red asian shallots, diced
3	garlic cloves, chopped
2	lemongrass stems, chopped, white part only
4cm	knob of galangal, peeled and chopped
1/2	long red chilli, seeded and chopped
1 tablespoon	indian curry powder
1kg	free-range chicken thigh fillets, cut into 4 pieces each
400ml	coconut milk
2 tablespoons	fish sauce
1 teaspoon	caster sugar
1/2 teaspoon	freshly ground black pepper
3 cups	vegetables cut into bite-sized chunks
3	tomatoes, seeds and skin removed and cut into 8 pieces each
1 handful	thai basil leaves, roughly chopped, to serve
	Lime, chilli and salt, to serve

Method

Heat a small amount of oil in a saucepan over medium heat and fry the shallots, garlic, lemongrass, galangal and chilli for 1–2 minutes. Add the curry powder and cook, stirring, for 1 minute, or until fragrant. Take care as spices can burn easily and become bitter. Add the chicken and stir to coat it in the spices. Cook for 3–4 minutes, or until the chicken has coloured.
Add the coconut milk, fish sauce, sugar and pepper and stir. Add the vegetables and top up with water until they are just covered. Simmer for 10–12 minutes, or until the chicken and vegetables are cooked through. Add the tomatoes and cook for 1–2 minutes, or until they have softened.
Serve in a deep bowl scattered with the basil leaves and accompanied by noodles, rice or a crispy baguette. Dip into the lime, chilli and salt prior to eating.

Tags:: KOTO; Tracey; Lister; Andreas; Pohl; Vietnam; Vietnamese; Asian; Asia; South; East; Southeast; South-east

Chicken curry

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