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Vietnamese Chicken And Lemongrass Curry

yield: 6 total time: 45 minutes
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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
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