A Vietnamese Chicken Curry Recipe

Serves 4


For marinade

1 red chilli, deseeded and and finely chopped
1 tablespoon Asian curry powder
1 tablespoon ginger, grated
2 tablespoons olive oil
2 cloves garlic, crushed

2 chicken breasts, cubed
3 tablespoons olive oil
1 brown onion, chopped
3 cloves garlic, crushed
1 tablespoon curry powder
1 lemon grass stalk, bruised (bash the end with the handle of a knife)
1 teaspoon salt
Pepper to taste
1 tablespoon sugar
¾ cup coconut milk
1 ½ cups sweet potato, peeled, cubed and partly-cooked


Combine the marinade ingredients in a bowl, then toss the chicken through them until it is evenly coated. Let chicken marinate for 20 minutes.

In a large, heavy-based pan, heat the oil and cook the onion, garlic, curry powder and lemon grass for 2 minutes. Add the chicken, salt, pepper and sugar and let it cook for a further 2 minutes.

Stir in coconut milk, reduce heat and add sweet potato. Let simmer for 15 minutes.

Remove from the heat and discard the lemon grass stalk before serving with plenty of jasmine or basmati rice.


Suitable for reheating the next day (flavors will be more intense).


Burke’s Backyard, Page 107
Recipe submitted by Kate Brown

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