Vietnamese Chicken and Sweet Potato Curry
I am a great fan of both Thai and Vietnamese food and this one certainly ticked all the boxes.
This is a typical curry from that region of the world and you can find in the streets of Saigon many similar curries. This can be served with fragrant rice or maybe a crusty baguette to mop up the lovely sauce.
• 1tbsp groundnut oil
• 2 onions, peeled, halved and sliced
• 1 red chilli, halved, deseeded and cut into fine shreds
• 1tbsp ground coriander
• ½ tbsp ground turmeric
• 400ml can Coconut Milk
• 1 ½ tbsp light brown muscovado sugar
• 600g sweet potato, peeled and cubed
• 8 Chicken Thigh Fillets, about 700g
• Handful of fresh basil leaves, torn
1. Heat the oil in the inner pot and cook the onions over a medium heat until coloured, about 3-4 minutes.
2. Add the chilli and ground spices then cook for another minute, stirring a little.
3. Add the coconut milk, sugar and sweet potato. Bring to just under the boil.
4. Cut the chicken into chunks and add to the stew. Bring to boil.
5. Turn down the heat and simmer for 5 minutes.
6. Cover and put the inner pot into the insulated outer container.
7. Put on the lid and cook for 1 to 2 hours. Longer will not matter.
8. When ready to serve check the seasoning and stir in the basil leaves.
9. Serve with boiled rice or crusty bread.
NOTE: This recipe is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities if you are using something else.