Vietnamese Chicken Curry Recipe | olivemagazine

Ingredients

• 40g ginger roughly chopped
• 2 sticks lemongrass finely chopped
• 4 cloves garlic
• 2 tbsp vegetable oil
• 2 long, roughly diced shallots
• 500-600g skin-on chicken thigh fillets cut into bite-sized pieces
• 3 tsp Vietnamese or mild curry powder
• 400ml coconut milk
• 1 chicken stock cube
• 400g potatoes cut into 2cm cubes
• 600g Delicata squash cut into 4cm chunks
• 50g mangetout sliced, or garden peas (optional)
• 1½ tbsp fish sauce
• 1 tsp caster sugar or maple syrup
• 1 baguette (optional)
• 15g Thai basil or coriander leaves
• 2 spring onions thinly sliced
• 2 red chillies (optional)
• ½ lime