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Vietnamese chicken & squash curry

Serves:

2

Cook Time:

30

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Notes

Baguettes are prominent in Vietnamese culture, due to the strong French influence. Most famously they are used in Banh Mi, Vietnam's favourite sandwich, but it is also commonplace to find them alongside curries.

Ingredients

  • 1 tbsp. vegetable oil/light olive oil

  • 1 red onion, sliced

  • 2 cloves garlic, crushed

  • 1 stick lemongrass, peeled, bashed and finely diced

  • 2 tbsp. curry powder

  • 1 tsp. ground turmeric

  • 4 chicken thigh fillets, cut into bitesize pieces

  • 250ml chicken stock (fresh or made from 1 chicken stock cube)/vegetable stock

  • 1/2 butternut squash, cut into small bitesize pieces

  • 250ml light coconut milk

  • 4 tsp. sugar

  • 2 tbsp. fish sauce

  • small handful coriander, chopped

  • 1/2 lime

  • French baguette, to serve


Method

  1. Heat the oil in a saucepan over a medium heat, add the red onion with a pinch of salt, and cook for several minutes until becoming translucent.

  2. Add the garlic and lemongrass and cook for 2 minutes until it becomes fragrant.

  3. Add the curry powder and ground turmeric, mix thoroughly and cook out for a couple of minutes - if the mixture feels a little dry, you can add a splash of water to stop it catching.

  4. Add the chicken, and thoroughly coat it in the spice and onion mix, cooking until the chicken starts to brown.

  5. Add the stock and the butternut squash, bring to the boil, and then simmer for 15 minutes.

  6. Add the coconut milk, sugar and fish sauce, and simmer for a further 5 minutes.

  7. Check for seasoning, and serve in a bowl. Top with coriander and a lime wedge and some baguette on the side.

Nutrition

kcal

625

fat

22

sat fat

7.6

carbs

65.1

sugars

15.9

fibre

8.2

protein

46.1

salt

2.2

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