MUM'S VIETNAMESE CURRY

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cut the chicken breast into cubes, and fry until golden. Take out of pan and put to one side. 2. Peel the potato and cut into similar-sized cubes to the chicken. Using the same fat that you used to fry the chicken, fry the potatoes. Put to one side. 3. Slice the lemon-grass and chop shallots as finely as possible. 4. Heat a little oil in a saucepan. When hot add the lemon grass and chilli to taste. Fry for 30 seconds and then add the shallots. Cook on a medium heat until they begin to brown, stirring regularly 5. Stir in the curry powder and cook for 30 seconds. 6. Add the potato and chicken, stir in and cook for a minute or so. 7. Add the coconut milk and water, and bring to the boil. 8. Peel and slice the carrots (into thick slices). The mushrooms can be left whole if they are small. Otherwise quarter them. 9. Add carrots and mushrooms, and season with salt pepper and fish sauce 10. Put a lid on the saucepan, lower the heat, and cook until the carrots are soft. 11. When ready to serve, sprinkle in fresh coriander. 12. Serve in bowls, with thick slices of baguette