This, without any doubt, is one of my most favourite Vietnamese dishes. So fragrant, so light and so beloved it is fair to say it has completely transformed our family views on the Asian cuisine, opening the doors wide for its enticing aromas and fresh-scented richness. I have learned to cook this dish more than a year ago, following a cooking lesson from one of the most renown Chefs in Belgium, the enchanting owner of the Little Asia Restaurant, Quyen. It was amazing to see her stepping gracefully and lightly and with an incredible speed and efficiency prepare this famous from the menu dish. Following her instructions, I have recreated at home the Vietnamese chicken curry countless of times, delighting my guests and beloved ones. Isn’t it wonderful, that nowadays we could quickly stop in the local store and come out with ingredients from far East Asia, enabling us to cook such marvellously delicious dishes?
(Serves 3 people)
- 2 chicken breasts, cut in small pieces
- 1 tsp Vietnamese fish sauce
- 2 chillies, chopped into small pieces
- 6 mushrooms, cut into pieces
- 2 carrots, cut into fine sticks
- 110g Thai Red Curry Paste
- 250ml coconut milk
- 1 lime juice, freshly squeezed
- Handful of sprout soybeans
- 2 tbs sugar
- 1 tbs vegetable oil
- 3 lemon grass sticks
- Black pepper
- fresh mint, Thai basil and coriander leaves
1. Heat the vegetable oil in a deep frying pan.
2. Add the chicken cubes, stirring constantly, then add the fish sauce and the freshly squeezed lime juice and salt and black pepper.
3. Toss in the mushrooms and continue stirring on high heat.
4. Add the chillies, the carrots and the lemon grass and lower the heat to medium.
5. Add the red curry paste and mixing everything well add the coconut milk.
6. Add the sugar to taste.
7. Add the sprout soybeans and the fresh mint, Thai basil and coriander leaves.
8. Serve straight away with Basmati rice.