16 Reviews

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!

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dale! April 05, 2002

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. =)

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Evie* April 16, 2002

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.

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Sueie October 14, 2002

This was delicious although I did find it a little too sweet - so I added lime juice, fish sauce and corriander for a bit of zing. Will definitely make this one again.

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Kate in Katoomba October 24, 2003

I used green beans and red curry paste. I thought the leftovers were even better. Served over brown rice. Very good, Thanks for sharing!

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jrusk April 19, 2009

I made this but used leftover roasted chicken. I made the sauce as written and then added the chicken near the end just to warm through. Great flavor and very easy recipe. Served with Perfect Rice Everytime.

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adopt a greyhound March 19, 2009

This is yummo!!! I made this as is and did what Jan suggested and added zucchini, green beans, red capsicum and also some spinach as I wanted to use it up. This was just so tasty and what a wonderful smell it left through the whole house. This is easy to make as well which is always a bonus when you want a great tasting no fuss meal. I used red curry paste and the whole family raved about how great the flavour was. I will be making this again soon as I have already had repeat requests. Absolutely loved, loved and loved Jan a truly fantastic recipe

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The Flying Chef February 20, 2009

So good. Just like the way I remember this dish...not too spicy but full of flavor. My DD said the flavor bursts in her mouth. I served this with coconut rice and everyone loves it. I pretty much followed the recipe. The only change I did was I used 1 chopped jalapeno since that is all I have and reduced the sugar to 2 Tablespoons. I also didn't have chicken stock, so I use 1/2 cup of water plus 1 1/2 Tablespoon of bouillon. Thanks for posting such a wonderful recipe.

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YungB July 17, 2007

This recipe is FABULOUS!!! This is exactly what I was looking for when researching Vietnamese Curry Chicken. I want to make it again tonight. The flavor is so good I just couldn't wait to take the next bite. Thanks for posting this JanRoundOz!!!! I give this 5 stars!!!

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RGRLFRI January 22, 2007

Very tasty. I used a medium curry paste and left out the chilli. Cut back slightly on the sugar. I did add some veggies which were red capsicum, zucchini and 1/2 cup of baby peas. Personally I love peas in a curry as they hold so much flavour. Thanks for posting Jan.

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Jewelies October 15, 2006
Vietnamese Chicken Curry