Vietnamese Curry Blend

This special World Curry Month blend is in honour of past spicerer and Vietnamese expert Tung, who has moved back to his hometown in 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!

VIETNAMESE CURRY BLEND: Turmeric, cumin, coriander, chilli, ginger, white pepper, cloves, mace, lemongrass, kaffir lime leaf, green pepper, cassia, star anise, fennel

You need:

  • 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
  • 1 portion VIETNAMESE CURRY BLEND (1 portion / 2 tbsp) - please note if you're making a bigger batch, you'll need to scale up the fresh ingredients in proportion but the spices only by 2/3 or it will be too spicy! 

Method:

  1. Fry the onion in 2 tbsp oil for 10 minutes or until soft and beginning to brown
  2. 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
  3. Cook the rice now
  4. 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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