| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Vietnamese |
Poultry |
8 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
|
Stalk fresh lemon grass or |
| 1 |
tb |
Dried |
| 3 1/2 |
ts |
Curry powder |
|
|
Fresh ground black pepper |
| 1 |
ts |
Sugar |
| 4 |
ts |
Salt |
| 3 |
lb |
Chicken, cut up |
| 7 |
tb |
Vegetable oil |
| 3 |
|
Sweet potatoes or |
| 3 |
|
White potatoes, peeled and cubed |
| 4 |
|
Cloves garlic, chopped |
| 3 |
|
Bay leaves |
| 1 |
lg |
Onion, cut into wedges, separated |
| 2 |
c |
Water |
| 1 |
|
Carrot, 2-inch slices |
| 2 |
c |
Coconut milk |
| 1 |
c |
Milk or water * |
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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