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 tablespoons light olive oil; 1200 g skinless chicken pieces; 1 ½ tablespoons mild curry powder; 3 garlic cloves; 1 stalk lemongrass; 2 cups sweet potatoes; 2 carrots; 400 ml coconut milk; 1 cup chicken stock; 2 bay leaves; 2 teaspoons caster sugar; 1 tablespoon fish sauce; 1 teaspoon ground black pepper

Servings: persons

2 tablespoons light olive oil
1200 g skinless chicken pieces
1 ½ tablespoons mild curry powder
3 garlic cloves
1 stalk lemongrass
2 cups sweet potatoes
2 carrots
400 ml coconut milk
1 cup chicken stock
2 bay leaves
2 teaspoons caster sugar
1 tablespoon fish sauce
1 teaspoon ground black pepper

1
Finely chop lemongrass, cut sweet potato into chunks, cut carrot into thick rounds, crush bay leaf.
2
Heat oil in a heavy based saucepan and brown chicken on both sides.
3
Remove and set aside.
4
Reduce heat, add curry powder, crushed garlic and lemongrass.
5
Cook for 1 minute.
6
Return chicken to pan and coat with spices.
7
Add sweet potato and carrot.
8
Stir and add coconut milk, chicken stock and bay leaf.
9
Season with caster sugar, pepper and fish sauce.
10
Simmer gently, for 40 minutes or until chicken is tender.
11
Serve with your favourite rice.
12
Tip.
13
Garnish with Vietnamese mint.

974

kcal

Calories

Fat

Carbs

122

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 13 ingredients. The key ingredients include: 2 tablespoons light olive oil, 1200 g skinless chicken pieces, 1 ½ tablespoons mild curry powder, 3 garlic cloves, 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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