Vietnamese Chicken Curry

Vietnamese Chicken Curry

Serves 6
Points per serving 5 (Curry only)

1/2 can Coconut Milk, Reduced-Fat
2 shallots, diced
1 chicken stock cube
fry-light spray
3 Tbs fish sauce
2 stems lemongrass
2 tsp chopped chilli
350ml water
2 tsp ginger
1 med swt potato
2 tsp garlic
3 chopped carrots
900g skinless chicken thighs
1 tsp sugar
3 Tbs curry powder

Combine 2Tbs curry powder and chicken pieces, set aside for 30mins.

Heat a medium pot over moderate heat and spray with oil. Add chopped shallots, garlic, chilli and remaining curry powder, stir till fragrant (10s).
Add chicken and cook until the edges are starting to golden (3-4mins).
Add fish sauce, sugar, lemongrass, ginger and stock cube with half the water. Bring to the boil then reduce the heat.
Add sliced carrots and cook 10mins.
(Add extra veg now if you like)
Add coconut milk and remaining water, onion and sweet potato.
Simmer until the veg are tender (15min).

Serve with steamed rice or noodles
Sprinkle over lots of fresh asian herbs for an authentic taste ideally vietnamese coriander (or at least regular coriander or thai basil)

Points don't include rice