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Sarah's Vietnamese Chicken Curry

Recipes | 28 by Sam Wood
  • minutes
  • Serves

INGREDIENTS

700 g

chicken thighs or chicken pieces, skin on and bone in.

1

stalk lemongrass, minced, green ends reserved (or 1 tablespoon bought minced lemongrass).

2 cloves

garlic, minced.

3

cm knob of fresh ginger, minced (or 1 tablespoon bought minced ginger).

2 tbsp

fish sauce.

1/3 cup

yellow curry powder or Massaman curry paste.

1 cup

chicken stock.

2

medium sweet potato cut into 2.5cm chunks.

1

large carrot, cut into 2.5cm chunks.

400 milliliters

coconut milk.

1/2 tsp

granulated stevia, optional.

2

bay leaves.

2 tbsp

arrowroot, cornflour or chia bran.

2

green shallots, chopped.

Roti mountain bread, papadams or baguette to serve.