Vietnamese Chicken Curry

[munkaya]

Hi there! Newbie here. This is an awesome rendition of Vietnamese chicken curry. Relatively simple, quick, and very tasty. Hope you like it. =)

Cari Ga
INGREDIENTS

• 4 tsp. salt
• 1 tsp. crushed red pepper
• 2 tbsp. sugar
• 6 tbsp. curry powder
• 6 tbsp. tomato paste
• 1 lb. chicken (breast, thigh or a mixture)
• 2 tbsp. oil
• 3 cloves of garlic
• 2 stalks of lemongrass
• 2 cups water
• 2 cups coconut milk (I use light)
• 2 cups whole milk
• 3 carrots
• 1 large russet potato (or 2 smaller ones)
• 1 large sweet potato (or 2 smaller ones)

INSTRUCTIONS

1. In a medium bowl, combine the salt, crushed red pepper, sugar, curry powder, and tomato paste until it is a thick paste.
2. Cut the chicken into bite size pieces and add to the bowl. Coat the chicken pieces as best you can and let marinate for 20 minutes.
3. While the chicken is marinating, peel the potatoes and carrots. Cut the carrots in thirds, and half the large ones lengthwise if needed. Cut the potatoes into large chunks. I like to cut the potatoes into slices about 1-1/2 inches think, and then cut the slices in half. Also cut the lemongrass into 1-1/2 inch lengths, then bruise them with the butt of your knife. Thinly slice the garlic.
4. Once the chicken is done marinating, heat the oil in a large pot over medium high heat. Add the garlic and lemongrass and stir-fry until fragrant.
5. Add the chicken and cook, until chicken turns opaque, about 4 minutes. Toss the chicken to cook it evenly, but try not to break up the pieces too much.
6. Gradually add the milk, water, and coconut milk and stir to dissolve the curry paste mixture. Add the russet potato, sweet potato and carrot chunks to the pot. Bring to a boil, then lower heat and simmer for 20 minutes.

You can serve with rice noodles, rice, or French bread.