Vietnamese Chicken Curry Recipe

Name: Vietnamese Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

938

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 kg chicken pieces, 4 teaspoons oil, 2 medium onions, quartered, 2 garlic cloves, crushed, and more.

Yes, Vietnamese Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Chicken Curry

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