chicken curry vietnamese style

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  • 3 tablespoon(s) lemon grass
  • 4 shallots
  • 6 clove(s) garlic crushed
  • 2 fresh red chili peppers minced
  • 1 teaspoon(s) sugar
  • 2 tablespoon(s) curry paste
  • 3 tablespoon(s) curry powder
  • 1 chicken cut into serving pieces
  • vegetable oil for frying
  • 2 lg idaho potatoes cubed
  • 2 bay leaves
  • 2 large onions cut into eighths
  • 2 large ripe tomatoes seeded peeled cut into 8 wedges
  • 2 cup(s) chicken broth
  • 1 tablespoon(s) salt
  • 2 lg carrots cut into slices
  • 3 tablespoon(s) corn starch
  • 3 cup(s) coconut milk


  1. In food processor lemon grass shallots, garlic, chilis, sugar curry paste and curry powder, rich sauce and pepper to a fine paste. Spead on chicken both sides, cover and refrigerate x 1 hr at least. cook potatoes in heated oil x 10 minutes or until brown remove with slotted spoon. scrape paste off chicken save, add chicken to oil. brown chicken, add paste and bay leaves. stir x 2 min. add onions and cook stirring until lightly brown approx 3 min. add tomatoes and stir x 2 min. add chicken broth and chicken pieces and carrots. bring to a boil and cook x 30min until tender. Meanwhile dissolve cornstarch in coconut milk when cook time is up approx 1 hr add coconut milk/cornstarch mixture. cook x app roc 15 min until it thickens stir to avoid burning. serve over rice
May 2012

This recipe is a personal recipe added by elizabeth413 and has not been tested or endorsed by MyRecipes.

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