Nutritional Wisdom with Carly Pollack

Vietnamese Chicken Curry

I Quit Sugar
Vietnamese Chicken Curry Vietnamese Chicken Curry

1 1/2 lbs chicken thigh, bone-in and skin on
1 stalk lemongrass, minced, green ends reserved (or 1 tbsp minced lemongrass)
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp fish sauce
1/3 cup yellow curry powder
1 cup chicken stock
2 medium sweet potato, cut into chunks
1 large carrot, cut into chunks
1 1/2 cups coconut milk (canned)
2 bay leaves
2 tbsp arrowroot
2 green onions, chopped
1 head cauliflower

Place the chicken, lemongrass, garlic, ginger, fish sauce and half the curry powder or paste in a bowl and toss to combine. Cover and refrigerate for at least 1 hour to marinate (you could even leave it overnight). Transfer the mixture to the slow cooker. Mix the rest of the curry powder or paste with a little stock, and add to the slow cooker along with the vegetables, the rest of the stock, the coconut milk, lemongrass ends and bay leaves. Stir to combine and cook on low for 7 to 8 hours or high for 3 to 4 hours. If you like a thicker curry, 20 minutes before serving, remove 1/4 cup of the liquid from the slow cooker and whisk in the arrowroot, then pour back into the curry and stir through. Preheat the oven to 375 degrees. Cut the cauliflower into florets and place in a food processor. Pulse until a rice-like consistency is reached. Toss with grapeseed oil and place on a parchment lined baking sheet. Roast for 15 to 20 minutes or until cauliflower begins to brown. Remove and set aside. Cover, turn the slow cooker to high and cook for another 20 minutes. Garnish with green onions and serve over cauliflower rice.

4 Servings

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