Vietnamese Chicken Curry

Ingredients

• 4 chicken legs with thighs halved at the joint

• 1 tbs Vietnamese curry powder 

• 3 tsp onion powder

• 1/2 tsp ground turmeric

• 1/4 cup coconut oil

• 1 onion, cut into wedges

• 3 garlic cloves crushed

• 3 lemongrass stalks white part only

• 3 bay leaves

• 1 tbs finely grated ginger

• 1 tsp caster sugar

• 400ml can coconut cream

• 2 cups chicken stock

• 3 medium carrots, halved lengthways 

• 1 lb potatoes peeled, halved

• 2 tbs fish sauce

• 1 cup Thai basil leaves, plus extra sprigs to serve

• 1 cup coriander leaves

• Steamed rice and lime wedges, to serve

Instructions

1. Place chicken in a large bowl with curry and onion powders, turmeric and 1 tsp salt flakes. Toss to coat and chill for 30 minutes.

2. Heat 2 tsp coconut oil in a large saucepan over medium heat. Brown chicken, in batches, for 10 minutes, turning constantly to brown on all sides. Transfer to a bowl and set aside.

3. Heat remaining coconut oil in same pan over medium heat and cook onion and garlic, stirring occasionally, for 5 minutes or until softened. Return chicken to pan with lemongrass, bay leaves, ginger and sugar. Stir to combine and cook for 4-6 minutes. Add coconut cream and stock. Bring to the boil, then simmer, uncovered, for 20 minutes.

4. Add carrot and potato and simmer, partially covered, for 15 minutes or until chicken is cooked and potato is just tender. Add fish sauce and season. Stir through coriander and Thai basil leaves.

5. Top curry with extra coriander and Thai basil, and serve with steamed rice and lime wedges alongside.

*In flyer April 21 - 27, 2024
Recipe and photo credit: Delicious

Avocado LETTUCE SALAD

Ingredients

For the Dressing

• 2 tbs extra virgin olive oil *

• 2 tbs lemon juice  

• salt and pepper to taste 

For the Salad

• 1 large lettuce chopped

• ½ lb tomatoes 

• 1 avocado cubed

• ½ medium red onion sliced 

Instructions

1. Mix together all ingredients needed for the dressing. Set aside. 

2. Add all ingredients needed for the salad to a large bowl. Pour in dressing and mix until everything is well incorporated. 

3. Give it a taste, adding more salt and pepper if needed. Serve and enjoy!

*In flyer April 21 - 27, 2024
Recipe and photo credit: My Plantiful Cooking