Vietnamese Chicken And Lemongrass Curry

Ingredients

• 1 onion large, peeled and finely sliced
• 1 tablespoon ground turmeric
• 2 tablespoons mild curry powder
• 5 3/4 cups squash crown prince, peeled, deseeded and cut into walnut-sized cubes
• 1 11/16 cups coconut cream
• 1 tablespoon palm sugar
• salt
• 1 1/3 pounds chicken thigh fillets cut into large chunks
• 7/8 pound pak choi washed and roughly chopped
• roasted peanuts chopped, to serve
• steamed rice to serve
• 3 chillies bird’s eye, depending on how much you like heat
• 1 handful coriander roots and stalks, washed, reserve the leaves for serving
• 6 garlic cloves peeled
• 2 lemongrass stalks outer layer peeled away and stalks roughly chopped
• 1 knob galangal fresh, peeled, or 1 tbsp galangal paste
• 1 1/2 tablespoons tamarind paste homemade or bought
• 4 tablespoons rapeseed oil

Nutrition

• Calories : 640 calories
• Carbohydrate : 35 grams
• Cholesterol : 85 milligrams
• Fat : 48 grams
• Fiber : 6 grams
• Protein : 24 grams
• SaturatedFat : 26 grams
• Sodium : 260 milligrams
• Sugar : 6 grams