March Top Tips
Vietnamese Curry
This special World Curry Month blend is in honour of past spicerer and Vietnamese expert Tung, who has moved back to his hometown of London. It’s heavier on fennel than a usual curry powder and contains the all important lemongrass, kaffir lime and star anise for a taste that’s unmistakably Vietnamese. Good eaten as they would in Vietnam - with some freshly sliced baguette!
- Total Time: 50 minutes
- Serves: 4
- Heat rating: 2/5
- Dietary: Vegetarian and Gluten free versions available
Ingredients
- 500g diced chicken (thighs are best) OR tofu for a veg version
- 1 onion - finely chopped
- 250g potatoes or sweet potatoes - peeled and cut into bite-size pieces
- 1 large carrot - peeled and thickly sliced
- 1 lime
- 1 tbsp fish sauce or soy sauce
- 1 tbsp sugar
- 200ml full fat coconut milk (½ a standard-size tin or you can buy as a sachet)
- Rice or fresh baguette for 4 to serve
Spices
- 1 portion of VIETNAMESE CURRY BLEND (1 portion/ 2 tbsp) - Turmeric, cumin, coriander, chilli, ginger, white pepper, cloves, mace, lemongrass, kaffir lime leaf, green pepper, cassia, star anise, fennel
Method
- Fry the onion in 2 tbsp oil for 10 minutes or until soft and beginning to brown
- Stir in the chicken, carrots, potatoes, coconut milk, 50ml water, VIETNAMESE CURRY BLEND and 1 tsp salt then cover and cook for 30 minutes or until the chicken is cooked through, the potatoes and carrots are tender and the sauce is rich and thick
- Cook the rice now
- Stir in the sugar, fish sauce and juice of ½ the lime then serve the curry with the rice on the side and the remaining ½ lime cut into wedges to squeeze over at the table
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