5.0 from 3 votes
Vietnamese Chicken Curry
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 Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 838 kcal
Course:
Main Course
Cuisine:
Vietnamese
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 lices 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.
Cup of Yum
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 Information
Calories
838kcal
(42%)
Carbohydrates
24g
(8%)
Protein
42g
(84%)
Fat
66g
(102%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
8g
Monounsaturated Fat
17g
Trans Fat
0.2g
Cholesterol
222mg
(74%)
Sodium
849mg
(35%)
Potassium
1125mg
(32%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
2760IU
(55%)
Vitamin C
18mg
(20%)
Calcium
86mg
(9%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 838
% Daily Value*
| Calories | 838kcal | 42% |
| Carbohydrates | 24g | 8% |
| Protein | 42g | 84% |
| Fat | 66g | 102% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 222mg | 74% |
| Sodium | 849mg | 35% |
| Potassium | 1125mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2760IU | 55% |
| Vitamin C | 18mg | 20% |
| Calcium | 86mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.