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Vietnamese Chicken Lemongrass Curry
Ingredients
  • 1 large onion, peeled and finely sliced
  • 1 tbsp ground turmeric
  • 2 tbsp mild curry powder
  • 800g crown prince squash, peeled, deseeded and cut into walnut-sized cubes
  • 400ml (1 tin) coconut cream
  • 1 tbsp palm sugar
  • Salt
  • 600g chicken thigh fillets, cut into large chunks
  • 400g pak choi, washed and roughly chopped
  • Roasted peanuts,chopped, to serve
  • Steamed rice,to serve
  • subheading: For the curry paste:
  • 2 to 3 bird’s eye chillies (depending on how much you like heat)
  • 1 small handful coriander roots and stalks, washed (reserve the leaves for serving)
  • 6 garlic cloves, peeled
  • 2 lemongrass stalks, outer layer peeled away and stalks roughly chopped
  • 1 large knob fresh galangal, peeled, or 1 tbsp galangal paste
  • 1½ tbsp tamarind paste (homemade or bought)
  • 4 tbsp rapeseed oil
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