Vietnamese Chicken Curry Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tsp: Canola oil or,
1 tsp: Ground coriander,
-- other flavorless veg. oil,
1 tsp: Ground cumin,
4: Chicken breast halves,
1 tbsp: Minced fresh lemongrass or,
-- skinless,
1 tsp: Sereh, (lemongrass) powder
2 tbsp: Minced shallots or,
1/4 tsp: Freshly ground black pepper,
2: Garlic cloves, mashed
1/16: To 1/2 tsp. cayenne pepper,
2: To 3 tsp. minced fresh or,
-- mild to hot, your choice
-- rehydrated turmeric,
1/3 cup: Unsweetened coconut milk,
-or-,
1 cup: , Water
1 1/2 tsp: Ground dried turmeric,
1 tsp: Vietnamese fish sauce,
1 tsp: Ground cinnamon,
--, or Thai fish sauce
Directions:
Heat oil in a large skillet over a moderate flame until very hot but
not quite smoking. Add the chicken breasts and saute, turning once,
until golden. Add shallots and spices, using the smallest quantity
of cayenne and adding more later to taste. Saute until the
ingredients are fragrant, then add the coconut milk, water and fish
sauce. Cover the skillet and simmer 10 to 20 minutes, or until
chicken is cooked through. Serve immediately.
Carlson writes: "Curries appear in all Southeast Asian and Indian
cuisines. Fresh turmeric gives more pungency to this Vietnamese dish,
but dried turmeric, either store-bought or rehydrated and ground at
home, is a satisfactory substitute."
From Cornelia Carlsons "Ancient, Pungent Turmeric" article in "The
Herb Companion." Oct./Nov. 1994, Vol. 7, No. 1. Pg. 47. Posted by
Cathy Harned.
From: Cathy Harned Date: 09-26-94
Source from luhu.jp
not quite smoking. Add the chicken breasts and saute, turning once,
until golden. Add shallots and spices, using the smallest quantity
of cayenne and adding more later to taste. Saute until the
ingredients are fragrant, then add the coconut milk, water and fish
sauce. Cover the skillet and simmer 10 to 20 minutes, or until
chicken is cooked through. Serve immediately.
Carlson writes: "Curries appear in all Southeast Asian and Indian
cuisines. Fresh turmeric gives more pungency to this Vietnamese dish,
but dried turmeric, either store-bought or rehydrated and ground at
home, is a satisfactory substitute."
From Cornelia Carlsons "Ancient, Pungent Turmeric" article in "The
Herb Companion." Oct./Nov. 1994, Vol. 7, No. 1. Pg. 47. Posted by
Cathy Harned.
From: Cathy Harned Date: 09-26-94
Source from luhu.jp