THIS Isn't Chicken Vietnamese Curry
This is our version of a PHO favourite! Lots of delicious veggies, creamy coconut milk, fragrant spices, toasted cashews, crispy onions and THIS Isn't Chicken... what more could you want?!
Ingredients:
- 1 onion, finely diced
- 2 cloves garlic, finely chopped
- 3cm ginger, peeled and grated
- 3 pepper (we used 2 red and 1 yellow), cored and roughly chopped into chunky bite-sized pieces
- 2 medium carrots, thickly sliced
- 300g mushrooms, thickly sliced
- 190g THIS Isn't Chicken (or other chicken substitute)
- 2 x 400ml tins coconut milk
- 1 stick lemongrass (optional), bashed to release the aromatic oils
- 1 tbsp soy sauce
- 1½ tbsp coconut sugar (or any brown sugar)
- 1-2 tsp salt (taste and adjust according to preference)
- Juice of ½ lime
- 100g toasted (in the oven at 180ºC for around 10 minutes) cashew nuts plus more for decoration (optional)
- Handful fresh coriander
- Handful crispy onions
Spice blend
- 1 tsp coriander seeds, dry fried then ground
- 1 tsp cumin seeds, dry fried then ground
- ½ tsp fennel seeds, dry fried then ground
- Pinch cloves, dry fried then ground
- ½ tsp cinnamon
- 1 tsp ground turmeric
- ¼ - ½ tsp cayenne pepper (depending on how much heat you like)
OR
Quick spice blend
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp cinnamon
- 1 tsp turmeric
- ¼-½ tsp cayenne pepper
- Pinch ground cloves
Serving suggestions: basmati rice, coconut yoghurt, fresh chillies, Thai crackers (Sainsbury's do a fish-free version)
Method:
- Fry the onion until soft.
- Add the garlic and ginger and fry for a further few minutes.
- Add the spices and stir through thoroughly.
- Add the pepper, mushroom and THIS Isn't Chicken and fry for around 5 minutes.
- Add the carrots, coconut milk, lemongrass, soy sauce, lime juice, salt and sugar. Bring to the boil then simmer on a low heat for around 15-20 minutes.
- Stir the cashews through before serving and remove the lemongrass. Enjoy with some or all of the added serving suggestions :)
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