Vietnamese Chicken Curry

• 1 1/2 kg chicken pieces
• 4 teaspoons oil
• 2 medium onions, quartered
• 2 garlic cloves, crushed
• 1 small red chile, finely chopped
• 4 tablespoons finely chopped fresh ginger
• 4 teaspoons chopped fresh lemongrass
• 2 tablespoons mild curry paste
• 2 1/2 tablespoons brown sugar
• 1 (400 ml) can coconut cream
• 1/2 cup chicken stock

1. Heat the oil in a pan and fry the onion for about 5 minutes or until soft.
2. Add garlic, chilli, ginger lemongrass and curry paste.
3. Add chicken and braise on all sides, coating well with curry paste.
4. Cover and cook for 15 minutes over a low heat.
5. Remove lid, add sugar and stir well.
6. Pour in coconut cream and stock and bring to the boil.
7. Reduce heat and simmer uncovered for another 30 minutes.
8. Serve over rice.
9. I*like to add zucchini, green beans, and red and green capsicum in the last 15 minutes of cooking if I don't feel like making a separate vegetable dish.

chicken, oil, onions, garlic, red chile, fresh ginger, fresh lemongrass, curry paste, brown sugar, coconut cream, chicken stock

Taken from www.food.com/recipe/vietnamese-chicken-curry-22306 (may not work)