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

    Vietnamese Chicken Curry. Photo by jrusk

    1/3 Photos of Vietnamese Chicken Curry

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    JustJanS's Note:

    One of my favourite curries that I find quite quick and easy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a pan and fry the onion for about 5 minutes or until soft.
    2. 2
      Add garlic, chilli, ginger lemongrass and curry paste.
    3. 3
      Add chicken and braise on all sides, coating well with curry paste.
    4. 4
      Cover and cook for 15 minutes over a low heat.
    5. 5
      Remove lid, add sugar and stir well.
    6. 6
      Pour in coconut cream and stock and bring to the boil.
    7. 7
      Reduce heat and simmer uncovered for another 30 minutes.
    8. 8
      Serve over rice.
    9. 9
      I*like to add zucchini, green beans, and red and green capsicum in the last 15 minutes of cooking if I don't feel like making a separate vegetable dish.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on April 05, 2002

      55

      We loved this tasty curry. I will be making this again and again. I just added a bit of fish sauce at the end but it would have been fine without it too. I used green curry paste as the curry paste so I left out the chilli as the paste was pretty spicy. I threw in some zucchini and snow peas towards the end as suggested. Great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2002

      55

      Real taste sensations in this chicken dish, I didnt have any fresh chillis so used dry chilli flakes, and a lite can of coconut cream. Thanks for posting. =)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2002

      55

      This was delicious, only change I made was that I used skim evaporated milk and coconut essence instead of coconut cream. I used Thai red curry paste because that was all I had, will be definitely keeping this one, have already passed it on to a friend. Not too strong taste just a great blend of flavours.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Vietnamese Chicken Curry

    Serving Size: 1 (616 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1162.3
     
    Calories from Fat 750
    64%
    Total Fat 83.3 g
    128%
    Saturated Fat 36.2 g
    181%
    Cholesterol 282.1 mg
    94%
    Sodium 374.2 mg
    15%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 3.8 g
    15%
    Sugars 19.4 g
    77%
    Protein 74.7 g
    149%

    The following items or measurements are not included:

    mild curry paste

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