Chicken Curry with Sweet Potatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 2 teaspoons minced garlic
- 3 tablespoons fish sauce
- 2 scallions, chopped
- 1 tablespoon chopped shallot
- 1/2 teaspoon salt, or to taste
- Carbohydrate 42 g(14%)
- Cholesterol 222 mg(74%)
- Fat 21 g(32%)
- Fiber 8 g(30%)
- Protein 54 g(107%)
- Saturated Fat 5 g(25%)
- Sodium 1566 mg(65%)
- Calories 571
Preparation 1. Combine 2 tablespoons of the curry powder and the salt in a bowl. Add the chicken and turn to coat the meat evenly. Set aside for 30 minutes. 2. Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chili paste and the remaining 1 tablespoon curry powder, and stir until fragrant, about 10 seconds. Add the chicken and cook until the edges of the pieces are golden, 3 to 4 minutes. Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce the heat. Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook until the vegetables are tender, about 15 minutes. Transfer to a serving bowl, garnish with Asian basil, cilantro and scallions, and serve. Reprinted with permission from Pleasures of the Vietnamese Table by Mai Pham. © 2001 HarperCollins Publishers, Inc.
Preparation 1. Combine 2 tablespoons of the curry powder and the salt in a bowl. Add the chicken and turn to coat the meat evenly. Set aside for 30 minutes. 2. Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chili paste and the remaining 1 tablespoon curry powder, and stir until fragrant, about 10 seconds. Add the chicken and cook until the edges of the pieces are golden, 3 to 4 minutes. Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce the heat. Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook until the vegetables are tender, about 15 minutes. Transfer to a serving bowl, garnish with Asian basil, cilantro and scallions, and serve. Reprinted with permission from Pleasures of the Vietnamese Table by Mai Pham. © 2001 HarperCollins Publishers, Inc.
