Vietnamese Chicken Curry
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
3 people
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Calories
475 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Chicken Curry
Description
This Vietnamese Chicken Curry recipe starts by sautéing shallots in neutral oil to release their aroma, then adding chicken pieces with Madras curry powder alongside bruised lemongrass and hearty vegetables like carrot and potato. The mixture is simmered in chicken broth combined with coconut milk, creating a smooth, mildly spicy sauce. The cooking process tenderizes the chicken and softens vegetables while infusing the broth with the lemongrass's fragrant notes.
The finished curry presents a balance of mildly spicy and creamy flavors with a tender texture from the chicken thighs and stewed vegetables. It is typically served hot alongside steamed rice or crusty French bread, allowing the sauce to be enjoyed fully. Adjustments with fish sauce and sugar at the end enhance the savory and sweet balance typical to Vietnamese curries.
This dish offers a flavorful and comforting main course that embodies subtle Southeast Asian curry flavors without being overwhelming in heat.
Ingredients
- 3 tablespoons neutral cooking oil generic cooking oil
- 2 oz (1kg) shallot or onion, diced
- 1 lb (500g) chicken thighs cut into big pieces, boneless and skinless
- 3 tablespoons curry powder or Madras curry powder
- 2 lemongrass white parts only, cut into 4-inch (10cm) strips, pounded
- 4 oz (125g) carrot peeled and cut into chunks
- 6 oz (175g) potato peeled and cut into chunks
- 14.5 oz (411g) chicken broth
- 1/2 cup coconut milk
- 1 tablespoon fish sauce or to taste
- 1 teaspoon sugar
Instructions
- Heat a small pot over medium heat and add the oil. Once heated, sauté the shallot or onion until softened and aromatic. Then, add the chicken and stir a few times before incorporating the curry powder, lemongrass, carrots, and potatoes. Stir to combine well.
- Add the chicken broth and coconut milk, then turn the heat to low. Cover the pot and let it simmer for about 20 to 30 minutes, or until the chicken, carrots, and potatoes are tender.
- Add the fish sauce and sugar, and stir to combine well. Serve hot with steamed rice and/or French bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 475kcal | 24% |
| Carbohydrates | 21g | 7% |
| Protein | 34g | 68% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 1014mg | 42% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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