Best ever Viet­namese chicken curry

The Mail on Sunday - You - - Food Sarah Wilson - from I Quit Sugar Slow RECIPES Cooker Cook­book by Sarah Wilson, see page 67 for de­tails Rob Palmer PHO­TO­GRAPHS


When I’m asked to cite my favourite food ex­pe­ri­ence, this is the one I share. I first ate this on a moun­tain bike trip with my brother Pete in Viet­nam. At the end of a long and ex­haust­ing ride, he found us a hole-in-the-wall place. Steam­ing in a caul­dron was this Viet­namese ver­sion of chicken curry. At the first spoon­ful, I cried. Then I or­dered two more serv­ings.

SERVES PREPA­RA­TION TIME 10 min­utes plus overnight COOK­ING TIME 8 hours on low, 4 hours on high

700g chicken thighs or pieces, with skin on and bone in 1 stalk le­mon­grass, sep­a­rated into cream and green ends, peeled and thinly sliced 2 gar­lic cloves, crushed 3cm knob gin­ger, grated (or 1 ta­ble­spoon store-bought grated gin­ger) 2 ta­ble­spoons fish sauce 125ml yel­low curry paste or Mas­saman curry paste 250ml good qual­ity store-bought chicken stock (or see my book for home­made) 2 sweet pota­toes, roughly chopped 1 large car­rot, roughly chopped 1 x 400ml can co­conut milk ½ tea­spoon gran­u­lated ste­via 2 bay leaves 2-3 ta­ble­spoons ar­row­root (if gluten-free or pa­leo) or corn­flour, mixed to a paste with cold wa­ter 2 spring onions, finely sliced, to serve roti, pop­padoms or flatbread, to serve

THE NIGHT BE­FORE 1 Place the chicken, cream end of the le­mon­grass, gar­lic, gin­ger, fish sauce and half the curry paste in the slow cooker in­sert. Toss to com­bine. Cover and re­frig­er­ate for at least an hour, prefer­ably overnight.

IN THE MORN­ING 1 Place the in­sert in the slow cooker and add the re­main­ing curry paste, stock, veg­eta­bles, co­conut milk, ste­via, green end of the le­mon­grass and bay leaves.

Stir to com­bine. Cook for 8 hours on low or 4 hours on high.

IN THE EVENING 1 If you like a thicker curry, 20 min­utes be­fore serv­ing stir in the ar­row­root or corn­flour paste. Cook on high with the lid off for 20 min­utes un­til the sauce thick­ens.

Gar­nish with the spring onions and serve with roti, pop­padoms or flatbread of your choice.

FOR A CON­VEN­TIONAL OVEN To make the recipe with­out a slow cooker, see my slow know-how and con­ver­sion guide on page 62.

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