Southern Vietnamese Chicken Curry

I served this at a dinner party and it was very popular. Do not expect heat or intensity or even subtlety. Instead you will have a rather heady, aromatic dish. Service with rice or rice vermicelli.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  medium potatoes, cut into chunks
•  vegetable oil (for frying)
• 8  shallots, finely chopped
• 4  stalks fresh lemongrass, finely chopped
• 2  cloves garlic, finely chopped
• 2  fresh red chilies, finely chopped
• 2  tablespoons  mild indian curry powder
• 450  g skinless chicken breasts, chopped into bite-sized pieces
• 1  teaspoon sea salt
• 300  ml coconut milk
• 600  ml  chicken stock
•  fresh Thai basil (optional)

Directions

1. Shallow-fry the potato pieces in hot oil until lightly browned.
2. Drain on kitchen paper and set aside.
3. Heat a little oil in a pan and saute the shallots with the lemon grass, garlic and chillies until soft.
4. Add the curry powder and stir for 2 minutes.
5. Add the chicken and cook, stirring until it is opaque.
6. Add the potatoes, salt, coconut milk and chicken stock.
7. Bring to the boil, then cover and simmer gently for about 30 minutes.
8. Garnish with Thai basil leaves, if using.