I had great fun cooking this mild and slightly sweet curry on the roof of a boat, drifting up and down the river in Saigon. It seems completely mad to cook things on the roof of a boat when you can do it in a perfectly good kitchen, but that’s what filming is all about.
Heat the oil in a large pan or wok and cook the onion and garlic until softened. Add the lemon grass, curry powder, turmeric and dried red chillies. Cook for 2-3 minutes. Add the chicken pieces and coat well with the spices. Pour in enough chicken stock to cover, then simmer until the stock has well reduced. Add the coconut cream and cook for about 20 minutes, until the chicken is tender. If you are using a wok, cook over a low heat and keep an eye on it, stirring from time to time. Add the cubes of potato (or pumpkin) approximately 10 minutes before the end of the cooking time. Season with salt, pepper and sugar.
Garnish with slices of fresh red chillies and serve with warm crispy bread or a side dish of stir-fried matchstick courgettes sprinkled with sesame seeds.
© 1994 Keith Floyd estate. All rights reserved.