Vietnamese Chicken & Vegetable Curry
Thanks to Katto Knives, for gifting me a lovely chef’s knife – its great for these chopping and slicing jobs
Recipe from my book Vietnamese
Serves 3–4
40 g (11⁄2 oz) ginger root, roughly chopped 2 lemongrass stalks, finely chopped
4 garlic cloves
2 tbsp vegetable oil
2 round shallots, roughly diced
500–600 g (1 lb 2 oz–1 lb 6 oz) chicken thighs,
de-boned and excess fat removed, skin on,
cut into large bite-sized pieces
3 tsp Vietnamese or mild curry powder
400 ml (13 fl oz/generous 11⁄2 cups) coconut milk 100 ml (21⁄2 fl oz/scant 1⁄2 cup) water
1 chicken stock cube
400 g (14 oz) potatoes, cut into 2 cm (3⁄4 in) cubes 600 g (1 lb 5 oz) Delicata squash, cut into
4 cm (11⁄2 in) chunks
50 g (2 …