Spicy Curry Recipe
Spicy Vietnamese curry with fresh red chillies & betel leaf chicken
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Ingredients
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Curry Base
Chicken and Vegetables
Garnish
Method
Preparation
- 1
Prepare the Ingredients
Chop the onion, garlic, ginger, red chillies, betel leaves, bell pepper, carrot, and green beans. Cut the chicken breast into bite-sized pieces.
Cooking the Curry
- 2
- 3
Add Aromatics
Stir in the minced garlic and ginger, and continue to sauté for an additional 2 minutes until fragrant.
- 4
Incorporate Spices
Add the chopped red chillies, curry powder, turmeric powder, and salt. Mix well and cook for another minute to toast the spices.
- 5
Add Coconut Milk
Pour in the coconut milk, stirring to combine everything thoroughly. Bring the mixture to a gentle simmer.
- 6
Cook Chicken
Add the chicken pieces to the pot and simmer for about 10 minutes, until the chicken is cooked through.
- 7
Add Vegetables
Stir in the diced bell pepper, sliced carrot, and chopped green beans. Cook for an additional 5-7 minutes until the vegetables are tender but still crisp.
- 8
Add Betel Leaves
Finally, stir in the chopped betel leaves and simmer for another 2 minutes.
Serving
- 9
Garnish and Serve
Serve the curry hot, garnished with chopped coriander leaves and lime wedges on the side.
