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
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
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Leornard
leornard72@gmail.comThis is the best chicken curry I've ever had! Thanks for sharing the recipe.
Rodrick Walker
walker-r@hotmail.comI love how this curry can be made ahead of time and reheated later.
Daniel Koehler
daniel.k4@yahoo.comThis curry is definitely a keeper! It's going to be a regular in my dinner rotation.
Terry McMenamee
m_t@yahoo.comI had a hard time finding some of the ingredients, but it was worth the effort.
Elizabeth Marende
marendeelizabeth35@gmail.comThe chicken was a little dry, but the sauce was delicious.
Ebaziya Harriet
ebaziya_h3@yahoo.comThe curry was a bit bland for my taste, but I added some extra curry paste and it was perfect.
Aroojstudio Sahiwal
aroojstudio-sahiwal36@hotmail.comThis curry is so flavorful and easy to make. I've already shared the recipe with several friends.
NAHEED ALTAF
a-n@yahoo.comDelicious! I added some extra vegetables to the curry, such as carrots and green beans, and it turned out great.
Wealth Excellency
excellency.w@hotmail.comGreat recipe, I've made it several times now and it's always a crowd-pleaser. Definitely recommend serving it with some jasmine rice.
Raymundo Zarate
raymundo-zarate65@yahoo.comLoved the balance of flavors in this curry. The use of lemongrass and kaffir lime leaves really gave it an authentic Vietnamese taste.
Jason Jared
jason.jared21@hotmail.comEasy to follow recipe and turned out delicious! Used thighs instead of breasts and doubled the curry paste to give it a little more kick - amazing!
MD mehedi Matubbr
matubbr-m75@hotmail.comThis curry was a hit with my family! The flavors were rich and complex, and the chicken was cooked perfectly. I especially loved the addition of the coconut milk, which gave the curry a creamy and velvety texture.