Southern Vietnamese Chicken Curry Recipes

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SOUTHERN VIETNAMESE CHICKEN CURRY

I served this at a dinner party and it was very popular. Do not expect heat or intensity or even subtlety. Instead you will have a rather heady, aromatic dish. Service with rice or rice vermicelli.

Provided by Terese

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12



Southern Vietnamese Chicken Curry image

Steps:

  • Shallow-fry the potato pieces in hot oil until lightly browned.
  • Drain on kitchen paper and set aside.
  • Heat a little oil in a pan and saute the shallots with the lemon grass, garlic and chillies until soft.
  • Add the curry powder and stir for 2 minutes.
  • Add the chicken and cook, stirring until it is opaque.
  • Add the potatoes, salt, coconut milk and chicken stock.
  • Bring to the boil, then cover and simmer gently for about 30 minutes.
  • Garnish with Thai basil leaves, if using.

Nutrition Facts : Calories 465.2, Fat 21.6, SaturatedFat 15.6, Cholesterol 76.6, Sodium 954.5, Carbohydrate 37.1, Fiber 3.8, Sugar 4.5, Protein 33.3

2 medium potatoes, cut into chunks
vegetable oil (for frying)
8 shallots, finely chopped
4 stalks fresh lemongrass, finely chopped
2 cloves garlic, finely chopped
2 fresh red chilies, finely chopped
2 tablespoons mild indian curry powder
450 g skinless chicken breasts, chopped into bite-sized pieces
1 teaspoon sea salt
300 ml coconut milk
600 ml chicken stock
fresh Thai basil (optional)

TOP RATED VIETNAMESE CHICKEN CURRY

Some of the best chicken you will ever have. I have been eating this dish for 39 years since the first time my wife served it to me in VietNam and I haven't tired of it yet.

Provided by Tom232

Categories     Poultry

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15



Top Rated Vietnamese Chicken Curry image

Steps:

  • Heat oil in large pot and fry onions and garlic for 1 minute.
  • Add the chicken and continue cooking for 3 minutes.
  • Add all the spices.
  • Stir everything together for a few minutes.
  • Let cook until chicken is tender.
  • Add the rest of the ingredient.
  • Bring to a boil and simmer gently for about 20 mintes.
  • Garnish with cilantro before serving in bowls.
  • Eat with French bread or serve with steamed rice.

2 lbs boneless skinless chicken, cut bite-size pieces
3 large potatoes, skinned,and chopped
2 tablespoons peanut oil or 2 tablespoons olive oil
2 large carrots, skinned and chopped
1 medium onion, chopped
2 stalks fresh lemongrass, minced
2 stalks celery, chopped
2 cloves garlic, minced
1 (13 1/2 ounce) can coconut milk
1 (13 1/2 ounce) can chicken stock
1 teaspoon pepper
1 teaspoon salt, to taste
fresh cilantro
fresh French bread or soft rye bread, sliced,for dipping
2 tablespoons India or good curry

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