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Vietnamese Chicken Curry

Vietnamese Chicken Curry

Vietnamese Style Chicken Curry

Prep Time ~1 hr Cooking Time ~20 mins
Approx Cost ~£7.50 Difficulty ~Easy
Freeze ~Yes Serves ~4

Tip ~


450g / 1lb boneless, skinless chicken thighs

2 tablespoons vegetable oil

2 onions cut into eighths

00ml / 10floz chicken stock

400ml / 14floz tin coconut milk

4 fresh tomatoes cut into quarters

For the marinade

2 stalks fresh lemon grass

4 whole garlic cloves

2 red or green chillies, deseeded and chopped

2 teaspoons soft brown sugar

1 tablespoon Madras curry paste

2 tablespoons Madras curry powder

1 teaspoon salt

½ teaspoon black pepper

3 tablespoons Thai fish sauce

1 tablespoon water

Fresh coriander to garnish.


  • Cut the chicken into 2inch / 5cm chunks
  • Peel the lemon grass stalk to reveal the tender white centre and crush it with the flat of a knife. Then cut into small pieces.
  • In a food processor, combine the garlic, chillies, sugar, curry paste, curry powder, salt, pepper, fish sauce and water and blend to a paste.
  • Mix this with the lemon grass and chicken pieces and stir to coat the chicken thoroughly. Leave the chicken to marinate for 1 hour or longer if time allows.
  • Heat the oil in a wok or frying pan, add the chicken and its marinade and stir fry for 5 minutes or until the chicken begins to brown.
  • Add the onions and stir fry for 3 minutes. Add the stock and coconut milk. Bring the mixture to a simmer and cook for 10 minutes, uncovered.
  • Then add the tomatoes, stir well and continue to cook for a further 2 minutes. Serve garnished with fresh coriander.