3. Vietnamese Chicken Curry

Vietnamese Chicken Curry


  • Prep Time: 20 mins
  • Total Time: 1 hr
  • Servings: 4


    • 1 1/2 kg chicken pieces
    • 4 teaspoons olive oil
    • 2 medium onions, quartered
    • 2 garlic cloves, crushed
    • 1 small red chillies, finely chopped
    • 4 tablespoons finely chopped fresh ginger
    • 4 teaspoons chopped fresh lemongrass
    • 2 tablespoons mild curry paste
    • 1 (400 ml) cans coconut cream
    • 1/2 cup chicken stock or water


  1. Heat the oil in a pan and fry the onion for about 5 minutes or until soft.
  2. Add garlic, chilli, ginger lemongrass and curry paste.
  3. Add chicken and braise on all sides, coating well with curry paste.
  4. Cover and cook for 15 minutes over a low heat.
  5. Pour in coconut cream and stock/water and bring to the boil.
  6. Reduce heat and simmer uncovered for another 30 minutes.
  7. Serve over rice or other vegetables.
  8. I like to add green beans, and red and green peppers in the last 15 minutes of cooking if I don’t feel like making a separate vegetable dish.

I use water rather than chicken stock, the stock you can buy at supermarkets either the ‘fresh’ stuff or cubes/pots whatever, all have the equivalent of 6 teaspoons of sugar in gram for gram – not good… so, I just use water.

Macronutrients per portion 275g

  • Kcals    350
  • Fat        7
  • CHO     11
  • PRO     62

I add either asparagus or sprouting brocolli as the vegetables, but traditionally wholegrain rice would be the perfect accompniment


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