MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vietnamese Curry
Categories: Oriental, Curry, Poultry, Potatoes
Yield: 8 Servings

1 Stalk lemongrass
3 1/2 ts Curry powder
Black pepper
1 ts Sugar
4 ts Salt
3 lb Chicken; cut up
7 tb Oil
3 lg Sweet potatoes or yams;
- peeled, cubed (white
- potatoes, peeled, cubed
- may be substituted)
4 cl Garlic; chopped
3 Bay leaves
1 lg Onion; in wedges
2 c Water
1 lg Carrot; 2" slices
2 c Coconut milk
1 c Milk or water

Combine the curry powder, black pepper, sugar, add salt
and marinate the chicken in the mixture for at least 1
hour.

Heat the oil and fry the potatoes over high heat until
brown.

(It is not necessary to completely cook potatoes at this
point, only to brown them)

When well browned, remove from the pan and set aside
until ready to cook the curry.

Pour off most of the oil from the pan, leaving 2 tbs
for cooking the chicken.

Heat 2 tablespoons oil over a high flame.

Fry the garlic for a few seconds, then add bay leaves,
onion, and lemon grass; stir briefly and add marinated
chicken, stirring long enough to sear the meat slightly.

Add the 2 cups of water and carrot, then cover and bring
to a boil.

Turn the heat down and simmer for 5 minutes; uncover and
stir, then cook, covered, for another 10 minutes.

Remove the cover and add the prefried potatoes, coconut
milk, and the milk.

Cover again and simmer another 15 minutes.

Serve with rice, Rice Sticks, or Japanese Alimentary
Paste Noodles.

From: http://recipeland.com

Uncle Dirty Dave's Archives

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... Soup was invented in 1275 when John Soup wanted to drink a chicken.
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