I used an Asian Home Gourmet spice paste for this easy Vietnamese-style curry.
|1 whole||Chicken, size 20 (Main)|
|3 cm||Ginger, peeled and sliced|
|3 cloves||Garlic, sliced|
|2||Kaffir lime leaves|
|50 g||Curry paste, for Vietnamese chicken curry|
|1 pinch||Freshly ground black pepper, to taste|
|1 large||Onion, thickly sliced|
|1 cup||Coconut milk|
|½ cup||Mint leaves, to garnish|
|½ cup||Coriander leaves, to garnish|
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- Remove any excess fat from the chicken cavity. Place the ginger, garlic and lime leaves in the cavity then truss or tie with string. Rub the surface with the curry paste.
- Microwave the onion in a covered container for 2 minutes. Pre-cooking prevents a raw onion flavour permeating the juices. Place in the base of a slow cooker. Top with the coconut milk and then the chicken.
- Cover and cook on high for 4 hours on high or until the internal temperature of the chicken has reached at least 75°C.
- Serve on rice topped with the coconut sauce, mint and coriander.