Chicken curry based on the flavours of Vietnam, similar flavours to a Thai Green curry
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Garnish with Thai sweet basil, spring onions/scallions and chillies. Serve with a fresh, warm baguette and butter, or a bowl of steamed rice.
What I did differently
I used 6 chicken thighs, doubled up the aubergine, potatoes, carrots and the coconut milk. Used a Korma curry paste rather than powder. No okra or mangetout, so I used a green pepper and some green beans. The fish sauce and coconut milk are both key to the flavour of this dish.