Vietnamese Chicken Curry

Ingredients

Protein & Oil

• 800 grams skinless chicken breasts (cut into strips)
• 3 tablespoons sunflower oil

Aromatics & Spices

• 4 garlic cloves (finely chopped)
• 1 red chilli (finely sliced)
• 2 star anise
• 4 tablespoons lemongrass (very finely chopped)
• 1 teaspoon cardamom seeds (crushed)
• 1 cinnamon stick
• 1 tablespoon ground bean sauce (or oyster sauce as substitute)

Vegetables

• 12 spring onions (cut into 3cm lengths)
• 300 grams green beans (cut into 5cm lengths)
• 1 red bell pepper (de-seeded and sliced)

Liquid Base

• 400 ml coconut milk
• 100 ml chicken stock
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar

Garnish

• 2 tablespoons fresh coriander (chopped)
• 2 tablespoons fresh mint (chopped)
• 2 tablespoons roasted peanuts (roughly crushed)

Method

Stage 1 - Prepare Ingredients

1. Cut chicken breasts into strips approximately 1cm wide.
2. Finely chop the garlic and lemongrass.
3. Crush the cardamom seeds using a mortar and pestle.
4. Prepare all vegetables and have them ready.

Stage 2 - Toast Spices

1. Heat 3 tablespoons of sunflower oil in a large wok or heavy-based frying pan over medium heat.
2. Add the star anise and cinnamon stick.
3. Toast for 1-2 minutes until fragrant, stirring occasionally.
4. Do not let them burn, they should become aromatic but remain whole.

Stage 3 - Cook Aromatics

1. Add the finely chopped garlic, red chilli, and lemongrass to the toasted spices.
2. Stir-fry for 2-3 minutes until very fragrant.
3. Add the crushed cardamom seeds and ground bean sauce.
4. Stir well and cook for a further 1 minute.

Stage 4 - Brown Chicken

1. Add the chicken strips to the aromatic mixture.
2. Stir-fry over medium-high heat for 5-7 minutes until the chicken is sealed and lightly browned on the outside.
3. The chicken doesn't need to be cooked through at this point.

Stage 5 - Build the Curry

1. Pour in the coconut milk and chicken stock.
2. Add the fish sauce and palm sugar.
3. Stir well to combine all ingredients.
4. Bring to a gentle boil, then reduce heat to medium-low.
5. Simmer for 8-10 minutes until the chicken is cooked through and tender.

Stage 6 - Add Vegetables

1. Add the spring onions, green beans, and red bell pepper.
2. Continue to simmer for a further 5-8 minutes until the vegetables are tender-crisp.
3. The total cooking time should not exceed 30 minutes or the vegetables will become mushy.

Stage 7 - Finish & Serve

1. Remove from heat.
2. Sprinkle over the fresh coriander, mint, and crushed roasted peanuts.
3. Serve immediately with jasmine rice or rice noodles.