Vietnamese Chicken Curry
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This is a recipe that has been adapted from the “I Quit Sugar for Life” book by Sarah Wilson. This chick was a pioneer in the movement towards minimising sugar in our diet, and her books are still very relevant today. Her recipes are uber practical and super clean, so if you can get your hands on them I recommend them highly as no fuss cookbooks.
This is a slow cooker recipe, which is an incredibly easy way to make food that is ready to rock when you get home from work, or to prepare early in the day before the witching hours with the kids. My slow cooker and my high speed blender are the two kitchen appliances I can’t live without (after the diswasher of course!) . If you don’t have a slow cooker simply place in an oven proof dish with a lid in the oven.
Vietnamese Chicken Curry
Serves 4
Ingredients:
700g chicken thighs or chicken pieces with the bone left in (free range chicken and organic if possible)
1 stalk of lemongrass or 1T minced lemongrass
2 cloves garlic, minced
3cm knob of fresh ginger minced, or 1T minced ginger from a jar
2T fish sauce
1/3 cup of Massaman curry paste
1 cup of chicken or vege stock
3 medium sweet potatoes cut into 3cm chunks
1 large carrot cut into 3cm chunks
1 white onion cut into 3cm chunks
400ml can of coconut milk
2 bay leaves
Coriander to garnish
Directions:
Place the chicken, lemongrass, ginger, garlic, fish sauce and half the curry paste in a bowl and toss to combine. Marinate in the fridge for minimum 1 hour but preferably overnight.
Add this mixture to your slow cooker or oven proof dish. Then add the stock, the rest of the curry paste, the coconut milk, the bay leaves and the chopped up veges. Stir to combine.
If using the slow cooker cook on high for 4hrs or on low for 8hrs. If using the oven, preheat the oven to 150 degrees celcius on fan bake, and cook for approximately 5hrs in an oven proof dish with the lid on.
When cooked, garnish with a heap of coriander and serve on a bed of cauliflower rice or brown rice.