Vietnamese Curry or Cari
Yield
8 servingsPrep
60 minCook
40 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lemongrass
fresh, stalk |
*
|
| 3 ½ | teaspoons |
curry powder
|
|
| 1 | x |
black pepper
fresh |
*
|
| 1 | teaspoon |
sugar
|
|
| 4 | teaspoons |
salt
|
|
| 3 | pounds |
chicken
cut up |
|
| 7 | tablespoons |
vegetable oil
|
|
| 3 | each |
sweet potatoes, or yams
white potatoes, peeled, cubed |
|
| 4 | cloves |
garlic
chopped |
|
| 3 | each |
bay leaves
|
*
|
| 1 | large |
onions
cut into wedges, |
|
| 2 | cups |
water
|
|
| 1 | each |
carrots
cut, 2 inch slices |
|
| 2 | cups |
coconut milk
|
|
| 1 | cup |
milk
or water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lemongrass
fresh, stalk |
*
|
| 18 | ml |
curry powder
|
|
| 1 | x |
black pepper
fresh |
*
|
| 5 | ml |
sugar
|
|
| 2E+1 | ml |
salt
|
|
| 1.4 | kg |
chicken
cut up |
|
| 105 | ml |
vegetable oil
|
|
| 3 | each |
sweet potatoes, or yams
white potatoes, peeled, cubed |
|
| 4 | cloves |
garlic
chopped |
|
| 3 | each |
bay leaves
|
*
|
| 1 | large |
onions
cut into wedges, |
|
| 473 | ml |
water
|
|
| 1 | each |
carrots
cut, 2 inch slices |
|
| 473 | ml |
coconut milk
|
|
| 237 | ml |
milk
or water |
|
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.
