Vietnamese Chicken Curry (Sainsbury’s Magazine Adaptation)

Vietnamese chicken curry

Get ahead

Make up to the end of step 3 a day ahead; chill.

You will need

  • 1 tbsp vegetable oil
  • 8 mixed skin-on chicken thighs and drumsticks
  • 1 red onion, roughly chopped
  • 1 thumb-sized piece of fresh ginger, peeled and finely chopped
  • 1 lemongrass stalk, finely diced
  • 2 tbsp mild curry powder
  • 4 garlic cloves, finely chopped
  • 500ml chicken stock
  • 400ml coconut milk
  • 4 medium potatoes, peeled and cubed
  • 2 carrots, peeled and roughly sliced
  • 4 tbsp Thai fish sauce
  • 2 tsp sugar
  • 175g okra, trimmed and cut into bite-sized pieces
  • 1 aubergine, cubed
  • 6 shallots, peeled and quartered
  • 200g mangetout

To serve:

  • 2 sprigs of Thai sweet basil or regular basil, leaves only, roughly chopped
  • 2 spring onions, roughly chopped
  • 2 bird eye chillies, roughly chopped

step by step

  • 1Heat the oil in a large deep pan or casserole over a high heat. Add the chicken pieces and fry for 10 minutes, turning often, until they’re browned. Transfer to a plate. Lower the heat and add the red onion, ginger and lemongrass. Gently fry for 6-8 minutes until softened.
  • 2Return the chicken to the pan, add the curry powder and garlic, stirring until the chicken is well coated. Add the stock, coconut milk, potatoes and carrots; stir. Bring to the boil, cover and simmer gently for 15 minutes.
  • This curry is fragrant, light and mild

  • 3Season with the fish sauce, sugar and a pinch of black pepper; add the okra, aubergine and shallots. Cook, covered, for 10 minutes.
  • 4Remove the lid, stir in the mangetout; simmer for a further 5 minutes. Serve sprinkled with the basil, spring onion and chillies.
  • Recipe adapted from My Vietnamese Kitchen by Uyen Luu (Ryland Peters & Small, £16.99). Recipe photograph by Karen Thomas