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Vietnamese Chicken Curry

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Ingredients

½ Free-range chicken (on the bone), chopped into large bite-sized pieces
4 tbsp Curry powder
2 tbsp Vegetable oil
Pinch salt
3 Garlic cloves, finely chopped
2 Shallots, finely chopped
1 tsp Chilli flakes
400 ml Chicken stock
350 ml Coconut milk, plus a little extra, to serve
1 tbsp Sugar
80 ml (⅓ cup) Fish sauce
3 cm piece Ginger, sliced
5 kaffir Kaffir lime leaves
2 Lemongrass stalk, white part only, bruised
100g Orange kumara, peeled and cut into large pieces
Coriander and Vietnamese basil leaves, to garnish
Warm baguette or steamed rice to serve

Vietnamese Chicken Curry

  • Medium

Ingredients

Directions

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Steps

1
Done

Place the chicken pieces in a bowl with 2 tbsp Vietnamese-Indian curry powder, a drizzle of oil and a pinch of salt.

2
Done

Stir to combine well, then stand for 20 minutes.

3
Done

Place a clay pot over medium heat and add the remaining oil.
Cook the garlic and add red shallots for 2-3 minutes or until softened.
Add the chili flakes and remaining curry powder and combine well.

4
Done

Add the chicken pieces and cook until browned on both sides.
Add the stock and simmer for a few minutes.
Stir in the coconut milk, sugar, fish sauce, ginger, kaffir lime, lemongrass and simmer for 15- 20 minutes.

5
Done

Add the sweet potato and simmer for another 15 minutes, stirring every 5 minutes.
Garnish with coriander and sweet basil leaves.
Drizzle a dash of coconut milk over the curry and serve with a warm Vietnamese baguette.

The Cafe

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Lamb Meatball Dinner
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Pork Dumplings
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Lamb Meatball Dinner
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Pork Dumplings