My boyfriend took me to Spice Market for our first real date. It looks stunning, and is possibly one of the most beautiful restaurants out there. Impressive indeed, but I was skeptical about the food, I thought it would be trendy and over thought. We ordered an avocado salad with onion tempura and mustard, it was fantastic, and then we ordered a few curries, my favorite being the Vietnamese Chicken Curry. Jean-Georges Vongerichten is the chef behind the food, and he travels the world seeking out new flavors his blog is really interesting too. Vietnamese food is complex and has many influences, this curry is very Indian but the lime zest and coconut make it Vietnamese, and because it was once a French colony you can serve it with rice and crusty French bread! Really great comfort food in the middle of winter!
- 3 pounds of chicken parts, skinned.
- Olive oil to fry chicken parts and onion
- 1 large onion sliced
- 1 tablespoon finely minced ginger
- 3 large cloves garlic. minced
- 2 tablespoons curry powder
- 1 can coconut milk
- 1 can water or chicken stock
- 2 tablespoons fish sauce or soy sauce
- zest of one lime
- 1 large yam, peeled and then sliced
- 1 cup vegetable such as string or long beans or yellow squash, choppedPreparation:
- In a heavy bottomed pot, fry skinless chicken parts in olive oil, until brown, a few minutes on both sides, remove from pot, and set aside.
- Add sliced onions, garlic and ginger saute until soft then add curry powder saute (I added a bit of water to loosen the bottom of the pot).
- Add chicken and coconut milk, and fill empty can with water and add(you can use chicken stock too if you use water you will need to add more salt, or fish sauce)
- add fish sauce, and zest of one lime(I think I made zest of around 60 percent of it),
- add sliced yam and squash bring to a slow boil, and reduce heat and let simmer for an hour, until meat falls from the bone.
- You can serve this with rice, and French bread. Enjoy!