A Vietnamese Chicken Curry Recipe

This is a great beginner recipe for those wanting to flex their Asian cuisine cooking muscle. Vietnamese Chicken Curry is not that difficult despite there being a long list of ingredients. Don’t be fooled. Get your ingredients organised on the bench. Read the recipe and add each ingredient as needed. Before you know it you will be eating the best Vietnamese Chicken Curry, made by you. Enjoy!

Serves 4


For marinade

1 red chili, deseeded 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 lemongrass stalk, bruised (bash the end with the handle of a knife)
1 teaspoon salt
Pepper to taste
1 tablespoon sugar
¾ cup of 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 lemongrass 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 the sweet potato. Let simmer for 15 minutes.

Remove from the heat and discard the lemongrass 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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