Vietnamese Chicken Curry

Vietnamese Chicken Curry

Here’s another way to enjoy a chicken dish, Vietnamese Chicken Curry

 

What you need:

 

  • 2 kg chicken thighs and legs

For marinade

 

  • 1 dessert spoon sugar

  • 2 x 400 ml tins coconut juice

  • ½ tin coconut cream

  • 8 garlic cloves, sliced

  • vegetable oil

  • 1 sweet potato

  • 2 tsp tomato paste

  • 1 tbsp curry oil paste

  • 1 tbsp mild curry powder

  • 1 tsp salt

  • 1 taro

  • 1 large potato

  • lemongrass

  • 2 bird's-eye chillies, for garnish


 

Here’s how you make Vietnamese Chicken Curry

 

  1. Marinate the chopped chicken with the mixture of curry powder, curry oil paste, tomato paste, salt and sugar. Rub the mixture into the chicken then let it soak for 30 minutes or best if overnight

  2. Slice potato, taro and sweet potato into large chunks

  3. Saute garlic into a pre-heated pan until golden brown. Then add in the chicken to fry. Let it cook for a few minutes or until the chicken is firm or slightly brown.

  4. In another pan, pour in the coconut juice and boil for a few seconds. Add in the chicken into the coconut juice. Pound the lemongrass stalks and add it to the mixture and let it simmer for 10 minutes.

  5. Slightly fry the sweet potato, taro and potato to help keep its shape when added to the curry.

  6. Pour in the vegetables into the curry and let it cook for 5 minutes. Pour some cocnut cream and chillies

  7. Serve in a nice bowl


 

 

Vietnamese Chicken Curry

 

 

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Vietnamese Chicken Curry
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