INGREDIENTS

INSTRUCTIONS

If you use canned coconut milk, you must use water.  This is a real
Vietnamese curry. Although adapted from the Indian,  which is always
made with white potatoes, the Vietnamese version has  the option of
using white or sweet potatoes, the latter being greatly  favored by the
Vietnamese. The Indian in- fluence is greatest in the  South, where
curried dishes are more popular than elsewhere in  Vietnam.  This is
usually served with noodles as a party dish. When it is part  of a
family meal, it is eaten with rice. Bach serves this to her  children
for breakfast, when it is served with French bread--another  influence
on the cuisine of Vietnam.  If you are using fresh lemon grass, simply
remove the outer leaves and  upper two-thirds of the stalks, then cut
the remainder into 2-inch  lengths. If you are, using, it must be
soaked in warm water for 2  hours, then drained and chopped fine.
Combine the curry powder, black pepper, sugar, add salt and marinate
the chicken in the mixture for at least 1 hour. Heat the oil and fry
the potatoes over high heat until brown. (It is not necessary to
completely cook potatoes at this point, only to brown them.) When  well
browned, remove from the pan and set aside until ready to cook  the
curry. Pour off most of the oil from the pan, leaving 2  tablespoons
for cooking the chicken.  Heat 2 tablespoons oil over a high flame. Fry
the garlic for a few  seconds, then add the bay leaves, onion, and
lemon grass; stir  briefly and add the marinated chicken, stirring long
enough to sear  the meat slightly. Add the 2 cups of water and carrot,
then cover and  bring to a boil. Turn the heat down and simmer for 5
minutes; uncover  and stir, then cook, covered, for another 10 minutes.
Remove the  cover and add the prefried potatoes, the coconut milk, and
the milk.  Cover again and simmer another 15 minutes. Serve with rice,
Rice  Sticks, or Japanese Alimentary Paste Noodles.  From "The Classic
Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,  Barron's, 1979.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 456
Calories From Fat: 280
Total Fat: 32.6g
Cholesterol: <1mg
Sodium: 1812mg
Potassium: 989.4mg
Carbohydrates: 34.5g
Fiber: 5.4g
Sugar: 5.2g
Protein: 10.3g