Vietnamese Chicken Curry with Kumara and Lemongrass

Ingredients

• 1.2kg bone-in chicken thighs, skin on, scored through to the bone for even cooking
• 500g kumara, orange variety, peeled and cut into 4cm chunks
• 2 carrots, peeled and sliced on an angle into 2cm pieces
• 2 lemongrass stalks, outer layers removed, finely sliced, bottom 10cm only
• 30g fresh ginger, peeled and finely grated
• 4 garlic cloves, minced
• 400ml tinned coconut milk, full fat, no additives on label
• 250ml chicken stock, carton, additive-free
• 2 tablespoons fish sauce, check label for fish and salt only
• 1 teaspoon ground turmeric
• 1 tablespoon curry powder, mild, Vietnamese-style or standard mild blend without additives
• 1 onion, halved and sliced into thin wedges
• 1 bunch silverbeet, stems finely sliced, leaves roughly torn
• 2 tablespoons coconut oil
• a handful fresh coriander, roughly chopped, to serve
• 1 lime, cut into wedges to serve
• steamed jasmine rice or crusty bread, to serve

Method

1. Pat the chicken thighs dry with paper towels and season all over with salt and pepper. Heat the coconut oil in a large heavy-based pot or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 5 to 6 minutes until the skin is deep golden, then flip and cook for 2 minutes on the other side. Remove and set aside.
2. Reduce heat to medium. Add the onion to the same pot and sauté for 3 to 4 minutes until softened and starting to colour. Add the lemongrass, ginger, and garlic, and cook for 2 minutes, stirring constantly, until fragrant.
3. Stir in the turmeric and curry powder and cook for 1 minute. Pour in the coconut milk and chicken stock, scraping up any browned bits from the base of the pot. Stir in the fish sauce.
4. Add the kumara and carrots to the pot, then nestle the seared chicken thighs back in, skin-side up so the skin remains above the liquid. Bring to a gentle boil, then reduce heat to low, cover with a lid, and simmer for 30 minutes until the chicken is cooked through and the kumara is tender.
5. Remove the lid and stir in the silverbeet stems first. Cook for 2 minutes, then add the silverbeet leaves and stir through until just wilted, about 1 to 2 minutes more. Taste the broth and adjust with extra fish sauce or a squeeze of lime as needed.
6. Serve over steamed jasmine rice or alongside crusty bread. Scatter with fresh coriander and place a lime wedge on each bowl.

Batch cooking tip

• This curry keeps well in the fridge for up to 4 days. Store the rice separately so it does not absorb the broth. If freezing, remove the chicken from the bone before storing to save space and make reheating easier. The broth and kumara freeze particularly well for up to 2 months.