Vietnamese chicken curry

4 servings

Ingredients

Quantity Ingredient
1 teaspoon Canola oil or other flavorless veg. oil
4 Chicken breast halves skinless
2 tablespoons Minced shallots or
2 Garlic cloves; mashed
2 To 3 tsp. minced fresh or rehydrated turmeric or-
1½ teaspoon Ground dried turmeric
1 teaspoon Ground cinnamon
1 teaspoon Ground coriander
1 teaspoon Ground cumin
1 tablespoon Minced fresh lemongrass or
1 teaspoon Sereh (lemongrass) powder
¼ teaspoon Freshly ground black pepper
1/16 To 1/2 tsp. cayenne pepper mild to hot, your choice
⅓ cup Unsweetened coconut milk
1 cup ;Water
1 teaspoon Vietnamese fish sauce (or Thai fish sauce)

Directions

Heat oil in a large skillet over a moderate flame until very hot but not quite smoking. Add the chicken breasts and saute, turning once, until golden. Add shallots and spices, using the smallest quantity of cayenne and adding more later to taste. Saute until the ingredients are fragrant, then add the coconut milk, water and fish sauce. Cover the skillet and simmer 10 to 20 minutes, or until chicken is cooked through. Serve immediately.

Carlson writes: "Curries appear in all Southeast Asian and Indian cuisines. Fresh turmeric gives more pungency to this Vietnamese dish, but dried turmeric, either store-bought or rehydrated and ground at home, is a satisfactory substitute." From Cornelia Carlson's "Ancient, Pungent Turmeric" article in "The Herb Companion." Oct./Nov. 1994, Vol. 7, No. 1. Pg. 47. Posted by Cathy Harned.

From: Cathy Harned Date: 09-26-94

Related recipes