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Vietnamese Chicken Curry

Vietnamese Chicken Curry created by jrusk

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

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Heat the oil in a pan and fry the onion for about 5 minutes or until soft.
  • Add garlic, chilli, ginger lemongrass and curry paste.
  • Add chicken and braise on all sides, coating well with curry paste.
  • Cover and cook for 15 minutes over a low heat.
  • Remove lid, add sugar and stir well.
  • Pour in coconut cream and stock and bring to the boil.
  • Reduce heat and simmer uncovered for another 30 minutes.
  • Serve over rice.
  • 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.
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RECIPE MADE WITH LOVE BY

@JustJanS
Contributor
@JustJanS
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"One of my favourite curries that I find quite quick and easy."
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  1. jrusk
    I used green beans and red curry paste. I thought the leftovers were even better. Served over brown rice. Very good, Thanks for sharing!
    Reply
  2. jrusk
    Vietnamese Chicken Curry Created by jrusk
    Reply
  3. adopt a greyhound
    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 Recipe #53520.
    Reply
  4. The Flying Chef
    Vietnamese Chicken Curry Created by The Flying Chef
    Reply
  5. The Flying Chef
    Vietnamese Chicken Curry Created by The Flying Chef
    Reply
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