VIETNAMESE LEMONGRASS & CHICKEN SAUSAGE CURRY - Cuisine Magazine - From New Zealand to the World

Name: VIETNAMESE LEMONGRASS & CHICKEN SAUSAGE CURRY - Cuisine Magazine - From New Zealand to the World
Ingredients: 2 tablespoons sunflower oil; 2 onions, cut into wedges; 2 tablespoons tomato paste; 1-2 teaspoons chilli flakes; 2 tablespoons Vietnamese curry paste; 8 small potatoes, scrubbed and halved; 3 carrots, peeled, cut in 2cm lengths; 2 long pieces lemongrass, bruised with the side of a knife; 5 kaffir lime leaves; 1 tablespoon palm sugar; 1 x 400g can coconut milk; 2 cups chicken stock; 500-600g chicken sausages; 2 tablespoons fish sauce; 1 cup fresh herbs, any mixture of coriander, mint, Thai basil, Vietnamese mint rice or baguette to serve

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Ingredients

2 tablespoons sunflower oil
2 onions, cut into wedges
2 tablespoons tomato paste
1-2 teaspoons chilli flakes
2 tablespoons Vietnamese curry paste
8 small potatoes, scrubbed and halved
3 carrots, peeled, cut in 2cm lengths
2 long pieces lemongrass, bruised with the side of a knife
5 kaffir lime leaves
1 tablespoon palm sugar
1 x 400g can coconut milk
2 cups chicken stock
500-600g chicken sausages
2 tablespoons fish sauce
1 cup fresh herbs, any mixture of coriander, mint, Thai basil, Vietnamese mint rice or baguette to serve