Turmeric Chicken

Name: Turmeric Chicken
Yield: Serves 4
Cuisine: Vietnam
Ingredients: 1 teaspoon ground bean sauce; roasted peanuts and fresh coriander leaves, chopped, to garnish; 500 ml (18 fl oz) coconut milk – or use canned coconut milk if you can get it; 1 large onion, chopped; 2 tablespoons vegetable oil; 1 small green chilli pepper, seeded and finely chopped (optional); 3 cloves of garlic, finely chopped; 450 g (1 lb) boned chicken meat, cut into bite-sized pieces; 1½ tablespoons ground turmeric; generous pinch of salt; 1 tablespoon lemon grass, finely minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

This is another of those lovely, creamy, nutty Vietnamese-style curries that you can make as hot and as spicy as you wish merely by adding a little chopped chilli pepper. Or, if you wish, leave the chilli out. And the gentle flavours of turmeric and coconut milk make it a dish to drool over.

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped
3 cloves of

Asia
Vietnam
South East Asia
Spicy
Gluten-free

Method

Heat the oil in a large frying pan or wok, add the onion, garlic and chilli, if using, and then the chicken. Stir-fry for about 3–4 minutes, until the meat changes colour. Pop in the remaining ingredients, apart from 3 tablespoons coconut milk. Cook over a moderate heat for 30 minutes or until the c