Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Vietnamese Curry or Cari

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

8 servings

Prep

60 min

Cook

40 min

Ready

100 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 each lemongrass
fresh, stalk
* Camera
3 ½ teaspoons curry powder
Camera
1 x black pepper
fresh
* Camera
1 teaspoon sugar
Camera
4 teaspoons salt
Camera
3 pounds chicken
cut up
Camera
7 tablespoons vegetable oil
Camera
3 each sweet potatoes, or yams
white potatoes, peeled, cubed
Camera
4 cloves garlic
chopped
Camera
3 each bay leaves
* Camera
1 large onions
cut into wedges,
Camera
2 cups water
Camera
1 each carrots
cut, 2 inch slices
Camera
2 cups coconut milk
Camera
1 cup milk
or water
Camera

Ingredients

Amount Measure Ingredient Features
1 each lemongrass
fresh, stalk
* Camera
18 ml curry powder
Camera
1 x black pepper
fresh
* Camera
5 ml sugar
Camera
2E+1 ml salt
Camera
1.4 kg chicken
cut up
Camera
105 ml vegetable oil
Camera
3 each sweet potatoes, or yams
white potatoes, peeled, cubed
Camera
4 cloves garlic
chopped
Camera
3 each bay leaves
* Camera
1 large onions
cut into wedges,
Camera
473 ml water
Camera
1 each carrots
cut, 2 inch slices
Camera
473 ml coconut milk
Camera
237 ml milk
or water
Camera

Directions

Combine the curry powder, black pepper, sugar, add salt and marinate the chicken in the mixture for at least 1 hour.

Heat the oil and fry the potatoes over high heat until brown.

(It is not necessary to completely cook potatoes at this point, only to brown them)

When well browned, remove from the pan and set aside until ready to cook the curry.

Pour off most of the oil from the pan, leaving 2 tablespoons for cooking the chicken.

Heat 2 tablespoons oil over a high flame.

Fry the garlic for a few seconds, then add the bay leaves, onion, and lemon grass; stir briefly and add the marinated chicken, stirring long enough to sear the meat slightly.

Add the 2 cups of water and carrot, then cover and bring to a boil.

Turn the heat down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes.

Remove the cover and add the prefried potatoes, the coconut milk, and the milk.

Cover again and simmer another 15 minutes.

Serve with rice, Rice Sticks, or Japanese Alimentary Paste Noodles.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 406g (14.3 oz)
Amount per Serving
Calories 61054% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 154mg 51%
Sodium 1370mg 57%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 106g
Vitamin A 193% Vitamin C 21%
Calcium 11% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe