Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Vietnamese chicken curry (cà ri gà bí)
- Preparation and cooking time
- Total time
- Easy
- Serves 3-4
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.
