Vietnamese chicken curry
SmartPoints® value per serving
Lemongrass provides a zesty lemon flavour and aroma to many Southern-Asian dishes. It really gives this curry its authentic Vietnamese flavour.
Skinless chicken breast
405 g, (buy 450g) fat trimmed, cut into 3cm pieces
2 tbs, chopped, pale section only
Light coconut milk
1 bunch(es), coarsely chopped
- 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.
- 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.
- 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.
SERVING SUGGESTION: Lime wedges, plus jasmine rice.