Vietnamese Curry

Ingredients

1 stalk lemon grass
7 gr curry powder
1 black pepper
4 gr sugar
12 gr salt
800 gr chicken
100 ml vegetable oil
3 sweet potatoes
3 potatoes
4 garlic
3 bay leaves
1 onion
475 ml water
1 carrot
475 ml coconut milk
240 ml milk
2 lengths
18 gr cooking the chicken
30 ml oil over a high flame
475 ml water

Instructions

down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes. Remove the cover and add the prefried potatoes, the coconut milk, and the milk. Cover again and simmer another 15 minutes. Serve with rice, Rice Sticks, or Japanese Alimentary Paste Noodles. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979.