Vietnamese curry (cari)
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Vietnamese curry (cari)
  Vietnamese    Curry    Poultry  
Last updated 6/12/2012 1:28:37 AM. Recipe ID 64043. Report a problem with this recipe.
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      Title: Vietnamese curry (cari)
 Categories: Poultry
      Yield: 8 Servings
 
           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 *
 
  * 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.
  
  




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Recipe ID 64043 (Apr 03, 2005)

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