Vietnamese Chicken Curry

5 from 1 vote

Vietnamese chicken curry features juicy chicken in a rich and fragrant sauce. A unique blend of flavours than marry the tastes of South East Asia. A light coconut sauce creates a creamy but light sauce that is the essence of Vietnamese cuisine.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: Vietnamese

Diet: Gluten Free

Servings:

Calories: 838kcal

Author: Lee

Ingredients

Marinade

2 lb chicken thigh fillets cut into bitesize pieces (about 1kg)
2 tbsp curry powder
½ tsp salt
½ tsp white pepper
1 tsp sugar

Curry

2 medium onions about 125g each
2 slices fresh ginger about 1 tsp
5 garlic cloves
2 tbsp coconut oil
2 lemongrass stalks lightly bruised at the white end with a rolling pin
2 bay leaves
4 lime leaves
1 can coconut milk 14oz/400g
1 tbsp fish sauce
1 medium potato peeled and cut into 2” chunks (about 100g/3.5oz)
1 large carrot or 2 small, peeled and cut into 2” pieces (about 100g/3.5oz)

Instructions

Marinate the chicken pieces in the curry powder, salt, pepper and sugar for 10 minutes.
Meanwhile, with a stick blender, blend one of the onions with the garlic and ginger into a puree.
Heat the oil in a large pan or wok until hot. Then add the onion mixture, lemongrass stalks (bruise the ends with a rolling pin first), lime leaves, and bay leaves. Stir-fry for about 5 minutes until lightly browned and excess liquid evaporates.
Add the chicken and stir-fry for about 2-3 minutes until the pan reheats. Then add the coconut milk, 300ml water, and fish sauce. Stir well and bring to a light boil.
Add the potatoes and carrots. Simmer gently (uncovered) for 35 minutes until the potatoes are soft and the sauce reduces.
Peel and cut the second onion into ¼ pieces and cook for a final 5 minutes in the sauce.

Notes

Baguette - Vietnamese curry is often accompanied by a side of crusty baguette or rice noodles, showcasing French influence. Alternatively, a bowl of jasmine rice complements it perfectly.
Aromatic Herbs - Vietnamese dishes commonly feature a platter of aromatic herbs such as laksa leaf, Vietnamese mint/coriander, and sawtooth coriander, alongside beansprouts, lemons, and chillies. Simply add a handful to your curry for enhanced fragrance.
Storage - Keep leftovers in airtight containers in the fridge for up to a week.
Freezing - Freeze individual portions in airtight containers for up to 3 months. Reheat in the microwave from frozen until piping hot, stirring occasionally to prevent scorching.

Nutrition