Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vietnamese Chicken Curry Recipe
    Lost? Site Map

    Vietnamese Chicken Curry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Sueie's Note:

    Vietnamese curry is not as heat intensive as Indian or Thai, but is more aromatic and subtle. Do not omit basil, this really does make the difference. Have also substituted skim evaporated milk with a few drops of coconut essence instead of coconut milk. Traditionally served with rice vermicelli.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Shallow fry potato until light browned.
    2. 2
      Drain and set aside.
    3. 3
      Heat a little oil in a pan and saute shallots with lemon grass, garlic and chillies until soft.
    4. 4
      Add curry powder and stir for 2 minutes.
    5. 5
      Add chicken and stir for 3 minutes.
    6. 6
      Add potatoes, salt, coconut milk and chicken stock, bring boil, then cover and simmer gently for about 30 minutes.
    7. 7
      Sprinkle with basil leaves.

    Ratings & Reviews:

    • on August 23, 2003

      55

      The traditional Vietnamese recipe calls for taro root (khoai mon) in lieu of the potatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2007

      45

      Yummy and easy. It was a bit subtle for me, so I added Sriracha to it and it was delish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 16, 2004

      45

      I made this with potatoes, coconut milk, Thai basil and the other ingredients listed. I did use more potatoes, but did not change the amounts of anything else. The lemongrass flavor is especially pronounced, and is not unpleasant. I think that this is a reasonably good recipe, but there was just not anything in the dish that jumped out at us and made us say, "delicious". It was an interesting experience, though. Thank you for the recipe.

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

    Advertisement

    Nutritional Facts for Vietnamese Chicken Curry

    Serving Size: 1 (505 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 520.6
     
    Calories from Fat 261
    50%
    Total Fat 29.0 g
    44%
    Saturated Fat 17.9 g
    89%
    Cholesterol 76.5 mg
    25%
    Sodium 893.2 mg
    37%
    Total Carbohydrate 35.0 g
    11%
    Dietary Fiber 3.5 g
    14%
    Sugars 4.5 g
    18%
    Protein 32.5 g
    65%

    The following items or measurements are not included:

    lemongrass

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites