Vietnam: Chicken Curry
This is one of my all-time favorites. It’s real Vietnamese comfort food, mildly spiced, perfumed and rib-sticking at the same time.
- 4 lb. chicken, skin removed, cut into 10 pieces
- 2 Tbs. vegetable oil
- 1 medium onion, diced
- 1 tsp. crushed red pepper
- 1 large shallot, peeled and chopped
- 2 cloves garlic, chopped
- 4 Tbs. curry powder, either Vietnamese or Madras
- 1 large carrot, peeled, sliced into coins
- 1 sweet bell pepper, seeded and diced medium
- 2 cups peeled, cubed potatoes
- 3 cups chicken broth
- 2 cups water
- 14 oz. can coconut milk
- 2 Tbs. fish sauce
- 2 kaffir lime leaves (optional)
- Juice of one lime
- 1 small bunch fresh cilantro, roughly chopped
- 1 small bunch of mint, roughly chopped
- 4 scallions, sliced into rounds
2. Add the onions, crushed pepper, shallots, garlic, carrot, bell pepper and curry powder. Sauté, stirring, until everything is wilted and coated with curry. Add the potatoes and toss to coat.
3. Add all remaining ingredients except the herbs. Bring to a boil.
4. Reduce heat to a gentle simmer and cook covered for 35-40 minutes or until chicken is cooked through. Serve in bowls, garnished with cilantro, mint, and scallions.
Something green? You could serve sliced cucumbers, hot chili sauce, and lime wedges on the side.
Wine: A crisp Pilsner beer is best with this, but if you really want wine, choose something tart and bright, like a Sauvignon Blanc or Seyval Blanc.