Vietnamese chicken curry

By Chef: Uyen Luu
Featured on Homemade
This light, fragrant chicken curry recipe from Sainsbury's magazine is packed full of the fresh south-east Asian flavours loved by the author, London-based food blogger Uyen Luu
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Nutrition per serving    (USDA % daily values)
CAL
125
FAT
0%
CHOL
0%
SOD
65%

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Ingredients for 4 servings

1.0 tbsp vegetable oil

8.0 mixed skin-on chicken thighs and drumsticks

1.0 red onion, roughly chopped

1.0 thumb-sized piece of fresh ginger, peeled and finely chopped

1.0 stalk lemongrass, finely diced

2.0 tbsp mild curry powder

4.0 clove garlic clove, finely chopped

500.0 ml chicken stock

400.0 ml coconut milk

4.0 medium potatoes, peeled and cubed

2.0 carrots, peeled and roughly sliced

4.0 tbsp Thai fish sauce

2.0 tsp sugar

175.0 g okra, trimmed and cut into bite-sized pieces

1.0 aubergine, cubed

6.0 shallots, peeled and quartered

200.0 g mangetout

2.0 sprigs Thai sweet basil

2.0 spring onions roughly chopped

2.0 bird eye chillies roughly chopped

2.0 sprigs of Thai sweet basil or regular basil, leaves only, roughly chopped

2.0 spring onions, roughly chopped

2.0 bird eye chillies, roughly chopped

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