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Vietnamese chicken curry recipe
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Marion's comforting creamy chicken curry delivers bold flavors for cozy weeknight dinners during chilly weather.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 lemongrass stalks, bruised, pale part finely chopped
  • 20.00 gm mild curry powder
  • 250ml (1 cup) Chicken Style Liquid Stock
  • 400ml can coconut milk
  • 8 chicken drumsticks
  • 3 medium potatoes, peeled, cut into 3cm pieces
  • 2 carrots, peeled, cut into 3cm pieces
  • 48.80 gm fish sauce, plus extra, to taste
  • Fresh coriander leaves, to serve
  • Steamed rice, to serve
Instructions:
  • In a large stockpot over medium-high heat, heat oil until shimmering. Add onion, garlic, and lemongrass, stirring occasionally for 3-4 minutes until onion softens. Sprinkle in curry powder and cook for 1 minute until fragrant.
  • Combine the chicken stock and coconut milk in the pot. Bring to a gentle simmer. Add the chicken, potato, and carrot. Cover and simmer on low heat for 30 minutes, or until the chicken is tender.
  • Uncover and let it simmer for 15 more minutes until the sauce thickens slightly. Stir in the fish sauce, blend well, and adjust the seasoning with more fish sauce, if desired. Garnish with fresh coriander and serve alongside steamed rice.

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