Vietnamese Chicken Curry Recipe

Name: Vietnamese Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium potatoes, cut into chunks; oil (for frying); 6 shallots, finely chopped; 4 stalks lemongrass, finely chopped; 2 cloves garlic, minced; 2 red chilies, finely chopped; 1 1/2 - 2 tablespoons curry powder; 450 g chicken breasts, cut into bit-sized pieces; 1 teaspoon sea salt; 300 ml coconut milk; 600 ml chicken stock; finely shredded basil

Servings: persons

2 medium potatoes, cut into chunks
oil (for frying)
6 shallots, finely chopped
4 stalks lemongrass, finely chopped
2 cloves garlic, minced
2 red chilies, finely chopped
1 1/2 - 2 tablespoons curry powder
450 g chicken breasts, cut into bit-sized pieces
1 teaspoon sea salt
300 ml coconut milk
600 ml chicken stock
finely shredded basil

1
Shallow fry potato until light browned.
2
Drain and set aside.
3
Heat a little oil in a pan and saute shallots with lemon grass, garlic and chillies until soft.
4
Add curry powder and stir for 2 minutes.
5
Add chicken and stir for 3 minutes.
6
Add potatoes, salt, coconut milk and chicken stock, bring boil, then cover and simmer gently for about 30 minutes.
7
Sprinkle with basil leaves.

541

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 2 medium potatoes, cut into chunks, oil (for frying), 6 shallots, finely chopped, 4 stalks lemongrass, finely chopped, 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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