Vietnamese chicken curry

By Chef: Uyen Luu
Featured on Homemade
This light, fragrant chicken curry recipe from Sainsbury's magazine is packed full of the fresh south-east Asian flavours loved by the author, London-based food blogger Uyen Luu
2 faves
More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

1.0 tbsp vegetable oil

8.0 mixed skin-on chicken thighs and drumsticks

1.0 red onion, roughly chopped

1.0 thumb-sized piece of fresh ginger, peeled and finely chopped

1.0 stalk lemongrass, finely diced

2.0 tbsp mild curry powder

4.0 clove garlic clove, finely chopped

500.0 ml chicken stock

400.0 ml coconut milk

4.0 medium potatoes, peeled and cubed

2.0 carrots, peeled and roughly sliced

4.0 tbsp Thai fish sauce

2.0 tsp sugar

175.0 g okra, trimmed and cut into bite-sized pieces

1.0 aubergine, cubed

6.0 shallots, peeled and quartered

200.0 g mangetout

2.0 sprigs Thai sweet basil

2.0 spring onions roughly chopped

2.0 bird eye chillies roughly chopped

2.0 sprigs of Thai sweet basil or regular basil, leaves only, roughly chopped

2.0 spring onions, roughly chopped

2.0 bird eye chillies, roughly chopped

You might also like

Chicken Curry
No Recipes
Thai Pumpkin & Chicken Curry
Thai Chicken Curry
BBC Good Food
Dinner Tonight: Shredded Red Chicken Curry With...
Serious Eats
Thai Green Curry Chicken Noodle Soup
The Dr. Oz Show
Thai Butternut & Chicken Red Curry
BBC Good Food
Dinner Tonight: Sweet And Spicy Chicken Curry
Serious Eats
Nonya Chicken Curry
BBC Good Food
Chicken Curry Recipe
Rasa Malaysia
Sweet-And-Spicy Chicken Curry
Food & Wine