Olive Magazine
A chicken and squash curry

Vietnamese chicken curry (cà ri gà bí)

Published: May 17, 2021 at 3:20 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3-4

A mild, slurpy curry, meant to be dipped into and mopped up with crispy Vietnamese baguettes or steamed rice. Make it as hot as you like!

Nutrition:
NutrientUnit
kcal604
fat38.6g
saturates19.2g
carbs34.3g
sugars10.9g
fibre6.6g
protein26.4g
salt2.4g
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Try our Vietnamese chicken curry recipe, adapted from Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu (£22, Hardie Grant). Uyen says: "You can add different vegetables towards the end of cooking, depending on what’s in season. Even frozen peas, cooked for a couple of minutes at the end, are a delight. You can also use chicken breast. As with most Vietnamese food, make it as hot as you like and feel free to add fresh chilli or dried chilli flakes to the curry." This recipe was supplied by the publisher and not retested by us.

Ingredients

  • 40g ginger, roughly chopped
  • 2 sticks lemongrass, finely chopped
  • 4 cloves garlic
  • 2 tbsp vegetable oil
  • 2 long, roughly diced shallots
  • 500-600g skin-on chicken thigh fillets, cut into bite-sized pieces
  • 3 tsp Vietnamese or mild curry powder
  • 400ml coconut milk
  • 1 chicken stock cube
  • 400g potatoes, cut into 2cm cubes
  • 600g Delicata squash, cut into 4cm chunks
  • 50g mangetout, sliced, or garden peas (optional)
  • 1½ tbsp fish sauce
  • 1 tsp caster sugar or maple syrup
  • 1 baguette, (optional)

GARNISH

  • 15g Thai basil or coriander leaves
  • 2 spring onions, thinly sliced
  • 2 red chillies, (optional)
  • ½ lime

Method

  • STEP 1

    Blend together the ginger, lemongrass and garlic with a splash of water, using a small food processor or pestle and mortar, until a smooth paste forms.

  • STEP 2

    Heat the oil in a large pan or shallow casserole over a mediumhigh heat and cook the shallots for 5 minutes until golden. Add the chicken and cook for a couple minutes on each side until browned. Add the garlic mixture and stir to combine.

  • STEP 3

    Sprinkle over the curry powder, stirring well to coat the chicken. Pour in the coconut milk and 100ml of water, along with the stock cube, bring to a gentle boil, then add the potatoes and squash. Stir to combine.

  • STEP 4

    Turn down the heat to low, cover and continue to simmer for 15-20 minutes or until the potatoes are soft. Add the mangetout or peas. Season the curry with the fish sauce, sugar and a good pinch of black pepper, and cook for a further 8-10 minutes.

  • STEP 5

    Scatter over the thai basil, spring onions and red chillies, if using. Squeeze over some lime juice, then serve with a fresh, crusty baguette on the side, if you like.

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