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    You are in: Home / Recipes / Vietnamese Chicken Curry Recipe
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    Vietnamese Chicken Curry

    Average Rating:

     8 Total Reviews

    Showing 1-8 of 8

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    • on October 12, 2009

    • on September 25, 2009

      Great recipe. When I made this I realized I add more curry/salt to adjust for my taste, this was difficult as everything was in the pan and harder to mix, so to save time, next time I'll mix sauce and spices, coconut, curry, pepper, salt, chicken stock together to determine taste, and then add in everything else. Also my version had sugar in it, so I gradually added in 1/4 teaspoon of sugar, turned out 1 1/2 teaspons did it for my taste. I like this recipe on rice too.

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    • on April 01, 2009

      I've been traveling the world lately in my kitchen and couldn't wait to try this recipe with my girls. We truly enjoyed every mouthful and look forward to having it again! If you love Indian cuisine, try this one... It's well worth the time spent!

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    • on October 24, 2008

      This is exactly like I had when I was in Vietnam. I have also tried it with sweet potatoes and it is also great.

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    • on October 30, 2007

      Tasty dish. I doubled the curry though and it came out great. We skipped the celery and used baby carrots. Just like mom used to make!

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    • on February 04, 2006

      This is truly wonderful - and just the thing to eat on a cold Winter's night! Kept the lemon grass whole, as another reviewer mentioned. Left out the celery as can't stand the stuff! Will certainly be making this again - thank you!

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    • on October 06, 2005

      Excellent recipe, very similar to my mother's recipe. I also omitted the celery and used vegetable oil instead. I chose not to mince the lemongrass. Bruised the stalks with a knife and then let simmer in the pot. hmmm good! Next time I would like to try this recipe in the crock pot.

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    • on March 11, 2005

      I omitted the celery as I had none and it was still delicious. Next time I think I am only going to add halved whole lemongrass stalks and let them simmer in the broth to flavor it and then take it out at the end. My husband did not like the bits of lemongrass he kept biting into (I didn't mince it as finely as I probably should have too--all my fault as I got lazy!!). I would actually also make it 3 stalks of lemongrass instead of 2 because I love the flavor. :D I just love potatoes in my curries and it was very good!! Thanks so much!! Over the next few months I am going to try as many unrated-yet recipes because I want everyone's hard work at perfecting their recipes and then posting them here to pay off. This was the first one and I enjoyed it very much!!! :D

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    Vietnamese Chicken Curry. Recipe by JustJanS

    Vietnamese Chicken Curry

    By JustJanS
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    Nutritional Facts for Vietnamese Chicken Curry

    Serving Size: 1 (541 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 527.8
     
    Calories from Fat 175
    33%
    Total Fat 19.5 g
    30%
    Saturated Fat 12.0 g
    60%
    Cholesterol 89.9 mg
    29%
    Sodium 650.9 mg
    27%
    Total Carbohydrate 46.3 g
    15%
    Dietary Fiber 7.4 g
    29%
    Sugars 8.7 g
    34%
    Protein 42.9 g
    85%

    The following items or measurements are not included:

    fresh lemongrass

    Detailed Nutrition Values About Nutrition Info

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