Vietnamese chicken curry
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Lemongrass provides a zesty lemon flavour and aroma to many Southern-Asian dishes. It really gives this curry its authentic Vietnamese flavour.
Ingredients
Skinless chicken breast
405 g, (buy 450g) fat trimmed, cut into 3cm pieces
Fresh lemongrass
2 tbs, chopped, pale section only
Curry powder
2 tbs
Light canned coconut milk
270 ml
Fish sauce
1 tbs
Choy sum
1 bunch(es), coarsely chopped
Canola oil
2 tsp
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook chicken, turning, in 2 batches, for 3–5 minutes or until browned. Transfer to a plate.
2
Add lemongrass to pan and cook, stirring, for 2 minutes or until softened. Add curry powder and cook, stirring, for 1 minute or until fragrant. Add milk, fish sauce and ½ cup (125ml) water and bring to the boil. Return chicken to pan.
3
Reduce heat and simmer, uncovered, for 10 minutes or until chicken is cooked through. Add choy sum and simmer for 2 minutes or until just tender. Serve.
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