Vietnamese Curry (Cari)
| Yield: | 8 Servings |
| Categories: | Poultry |
| Stephen Ceideburg | ||
| 1 | Stalk fresh lemon grass or | |
| 1 | tb | Dried |
| 3 1/2 | ts | Curry powder |
| Fresh ground black pepper | ||
| 1 | ts | Sugar |
| 4 | ts | Salt |
| 3 | lb | Chicken, cut up |
| 7 | tb | Vegetable oil |
| 3 | Sweet potatoes or | |
| 3 | White potatoes, peeled and cubed | |
| 4 | Cloves garlic, chopped | |
| 3 | Bay leaves | |
| 1 | lg | Onion, cut into wedges, separated |
| 2 | c | Water |
| 1 | Carrot, 2-inch slices | |
| 2 | c | Coconut milk |
| 1 | c | Milk or water * |
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