chicken curry vietnamese style

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

3 tablespoon(s) lemon grass

4 shallots

6 clove(s) garlic crushed

2 fresh red chili peppers minced

1 teaspoon(s) sugar

2 tablespoon(s) curry paste

3 tablespoon(s) curry powder

1 chicken cut into serving pieces

vegetable oil for frying

2 lg idaho potatoes cubed

2 bay leaves

2 large onions cut into eighths

2 large ripe tomatoes seeded peeled cut into 8 wedges

2 cup(s) chicken broth

1 tablespoon(s) salt

2 lg carrots cut into slices

3 tablespoon(s) corn starch

3 cup(s) coconut milk

Directions:

1. In food processor lemon grass shallots, garlic, chilis, sugar curry paste and curry powder, rich sauce and pepper to a fine paste. Spead on chicken both sides, cover and refrigerate x 1 hr at least. cook potatoes in heated oil x 10 minutes or until brown remove with slotted spoon. scrape paste off chicken save, add chicken to oil. brown chicken, add paste and bay leaves. stir x 2 min. add onions and cook stirring until lightly brown approx 3 min. add tomatoes and stir x 2 min. add chicken broth and chicken pieces and carrots. bring to a boil and cook x 30min until tender. Meanwhile dissolve cornstarch in coconut milk when cook time is up approx 1 hr add coconut milk/cornstarch mixture. cook x app roc 15 min until it thickens stir to avoid burning. serve over rice

By RecipeOfHealth.com