Name: Vietnamese chicken curry (cà ri gà bí)
Total time: 45 min
Yield: Serves 3-4
Cuisine: Vietnamese
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); 15g Thai basil or coriander leaves; 2 spring onions thinly sliced; 2 red chillies (optional); ½ lime

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.