Vietnamese chicken curry recipe

Created by Lan Le

9 comments

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Rating:

4/ 5 stars 4 Votes

Cuisine: Vietnamese

Other popular incarnations of this dish include Burmese chicken curry; Indian coconut chicken curry; and Sri Lankan chicken curry. For similar meal ideas, browse our curry recipes.

Ingredients

2k Chicken thighs & legs

For marinade
2 tsp tomato paste
1 tbsp curry oil paste
1 tbsp mild curry powder
1 tsp salt
1 dessertspoon sugar
2 x 400 ml tins coconut juice
½ tin coconut cream
8 garlic cloves, sliced
Vegetable oil
1 sweet potato
1 Taro
1 large potato
Lemon grass
2 birdseye chillies for garnish

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Preparation

Chop the chicken into pieces keeping the bone. Mix the tomato paste, curry oil paste, curry powder, salt and sugar and rub into chicken pieces. Leave to marinate for 30 mins.

Peel the sweet potato, taro and potato and chop into large chunks.

Fry the garlic in vegetable oil and just as it begins to brown add the chicken pieces. Fry until the flesh is just firm and the pieces are brown on all sides – approx 10 mins.

In a large saucepan, add the 2 cans of coconut juice and heat. Transfer the chicken into the coconut juice. Smash the lemongrass stalks and add to the chicken and juice and simmer for about 10 minutes.

Clean the frypan for re use. Pour in half a cup of vegetable oil and shallow fry the the pieces of potato, taro and sweet potato. This helps to keep their shape when added to the curry.

Add the root vegetables to the curry. Replace the lid and simmer for another 5 mins. Add the coconut cream and chopped fresh chilli.

If you enjoyed this Vietnamese chicken curry recipe then browse more Vietnamese recipes and our most popular hainanese chicken rice recipe.

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Comments (9)

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11 Jan 2012 06:42 AEST

luna

vinh

love curry

a good recipe that worth to try. add 1 carrot as my recipe. http://www.iloveallrecipes.com/vietnamese-curry/

Agree(0 people agree)