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Vietnamese Chicken Curry
Handmade in our kitchen with an eclectic mix of fresh chicken, ginger, garlic, lime & coconut milk.
I started Bigham's in 1996 after I was inspired by my travels around the world. The team of chefs & I are still intent on recreating the exciting flavours we encounter in other countries. Vietnam has fantastic food & I hope we have captured one aspect of its sophisticated cuisine in this dish.
Preparation time: Wonderful in just 10 minutes
Servings: Serves 2
Cuisine Type: Everyday
Cooking Instructions:
1. Heat 1 tablespoon of oil in a medium sized frying pan.
2. Add chicken & vegetables & cook over a moderate heat for 8-10 mins, stirring occasionally.
3. Gently shake sachet of sauce & add contents to the pan. Bring to the boil then simmer for 1-2 mins.
Check food is piping hot throughout. These instructions are a guide: all appliances vary. Please don’t reheat once cooked!
Ingredients:
Fresh chicken breast (41%)
Coconut milk (16%)
Water
Fresh bok choi (7%)
Fresh red onions
Fresh shiitake mushrooms (5%)
Fresh white onion
Demerara sugar
Sunflower oil
Red Thai curry paste
Fresh ginger
Garlic purée
Fresh lemongrass
Fresh red chilli
Fresh parsley
Roasted sesame seed oil
Cornflour
Chicken stock
Salt
Black pepper
Coconut milk contains: coconut extract, water, citric acid.
Red Thai curry paste contains: soya beans, oil, garlic, cayenne pepper, shallots, lemongrass, sugar, flavour: natural shrimp flavour, fish sauce (contains anchovy extract, salt, sugar), galangal, salt, pineapple juice, kaffir lime peel, natural herbs, spices.
Chicken stock contains: water, chicken, salt.
Does this recipe contain?
dairy: no
soya: yes
mustard: no
fish: yes
gluten: no
sesame: yes
celery: no
eggs: no
nuts: no
shellfish: yes
Chef's Tip
Com Gung Tuong (Garlic & Ginger Rice) (serves 2)
200g basmati / jasmine rice (washed)
20g vegetable oil
30g peeled & grated ginger
20g lemongrass, very finely chopped
2 garlic cloves, crushed
500g chicken stock
100g fresh coriander, roughly chopped
1. Heat oil, add garlic, ginger, lemongrass & rice. Cook over a low heat for 3 minutes.
2. Add chicken stock & bring to the boil, reduce heat to medium/low & cook for 15 minutes or until the liquid
has been absorbed.
3. Stir in coriander, cover with a lid & leave to stand for 10 minutes, fluff up with a fork & serve with freshly cooked Bigham’s Vietnamese Chicken Curry.
VIietnamese Papaya Salad (serves 2)
1/2 medium size mouli, sliced thin
1 green papaya, sliced thin
2 medium carrots, peeled & sliced thin
250g French beans, topped & tailed
then blanched for 2 minutes
250g cashew nuts (toasted optional)
For the dressing:
1 shallot, finely diced
1 clove garlic, crushed
50ml peanut oil
50ml nam pla (Thai fish sauce)
Juice of 1 lime
20g palm sugar
50ml red wine vinegar
1/2 red chilli finely sliced & de-seeded
1. Place the prepared vegetables & cashew nuts in a large bowl.
2. Heat the peanut oil over a low heat, add the palm sugar & dissolve. Take off heat, add all the other ingredients & then pour over vegetables.
3. Leave for 15 minutes for the flavours to absorb & then serve with freshly cooked Bigham's Vietnamese Chicken Curry.
Thanks to the French, baguettes with cream cheese are popular throughout Vietnam.
