Vietnamese chicken and pumpkin curry
Woman and Home is running a few recipes from the Dairy-Free Delicious cookbook, including one of my favourites… this Vietnamese chicken and pumpkin curry.
Why do I love this curry so much? Well I was given the original recipe by a chef in Vietnam. Normally this is the point where a food writer will tell you they came across a little backstreet shop-front in Hanoi, pulled up a stool and ate the best street food of their life. Well it didn’t happen quite like that. I was on honeymoon, so although we did our fair share of sampling Banh Xeo and crouching over bowls of pho in Saigon, we spent much of the trip at a resort. (What can I say? It was my honeymoon – I wanted an infinity pool and cocktails with little umbrellas).
Part of the reason we chose said resort though was that it had a great reputation for serving authentic Vietnamese food and for its cooking classes. I soon got addicted to the Vietnamese chicken curry…and started ordering it every night. Eventually the chef noticed, and happily gave me the recipe.
After a little tinker back home and the addition of pumpkin/squash to the traditional potato, the result is a creamy, savoury and deeply satisfying curry with lots of layers of flavour from the lemongrass, shallots, curry powder and garlic.
Vietnamese food is generally an excellent pick for dairy-free eaters and one of my favourite cuisines (all those fresh herbs!). In London I like to eat at restaurants like Mien Tay and Green Papaya, and also recommend Uyen Luu‘s excellent Vietnamese supper club and cookbook for more inspiration.