Vietnamese Chicken Curry Recipes

Steps:

• Heat oil in large pot and fry onions and garlic for 1 minute.
• Add the chicken and continue cooking for 3 minutes.
• Add all the spices.
• Stir everything together for a few minutes.
• Let cook until chicken is tender.
• Add the rest of the ingredient.
• Bring to a boil and simmer gently for about 20 mintes.
• Garnish with cilantro before serving in bowls.
• Eat with French bread or serve with steamed rice.

Steps:

• Heat the oil in a pan and fry the onion for about 5 minutes or until soft.
• Add garlic, chilli, ginger lemongrass and curry paste.
• Add chicken and braise on all sides, coating well with curry paste.
• Cover and cook for 15 minutes over a low heat.
• Remove lid, add sugar and stir well.
• Pour in coconut cream and stock and bring to the boil.
• Reduce heat and simmer uncovered for another 30 minutes.
• Serve over rice.
• I*like to add zucchini, green beans, and red and green capsicum in the last 15 minutes of cooking if I don't feel like making a separate vegetable dish.

Steps:

• Shallow fry potato until light browned.
• Drain and set aside.
• Heat a little oil in a pan and saute shallots with lemon grass, garlic and chillies until soft.
• Add curry powder and stir for 2 minutes.
• Add chicken and stir for 3 minutes.
• Add potatoes, salt, coconut milk and chicken stock, bring boil, then cover and simmer gently for about 30 minutes.
• Sprinkle with basil leaves.

Steps:

• Start by searing chicken thighs in a frying pan. Add to Crock Pot.
• Add potatoes, carrots, peppers, onion, garlic, ginger, and lemongrass and bay leaves on top of chicken.
• In a bowl, combine coconut milk (shake well), curry powder, and fish sauce. Add more or less curry to taste.
• Pour coconut milk mixture over chicken and vegetables, tucking spice ingredients down into the mixture.
• Add chicken broth until vegetables are almost, but not quite covered by the liquid. May use more or less than the 2 cups called for.
• Cover.
• Cook 6-8 hours on low, or 4-5 hours on high, or until chicken and vegetables are tender.
• Add peas at the end, when ready to serve. They add a nice color.
• Serve over rice. Jasmine or Basmati are nice, or use your favorite kind. May also be served with crusty french bread!
• Garnish with basil. Enjoy!

Steps:

• Combine 2 tablespoons of the curry powder and the salt in a medium bowl. Add the chicken thighs and turn to coat the meat evenly. Set aside for 30 minutes.
• Cut the lemongrass stalk into 3-inch pieces and smash them with the flat side of a knife, set aside. Peel the ginger and cut into 3 slices, set aside.
• Heat the oil in a large pot. Add the shallot, garlic, dried red chili flakes and the remaining 1 tablespoon of curry powder; stir for about 10 seconds.
• Add the chicken and cook until golden, 3-4 minutes.
• Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce heat.
• Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook for 15 minutes or until vegetable are tender.
• Transfer to a serving bowl and top with garnishes.

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the skillet. Cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. Stir in the water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
• Mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.

Steps:

• Heat oil in a large stock pot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.
• Saute shallots in pot for about 1 minute, then stir in garlic, ginger, lemon grass and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to pot and stir in chicken broth, water and fish sauce. Season with lime leaves, bay leaf and red pepper flakes.
• Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer 40 to 60 minutes, until potatoes and chicken are tender. Garnish each dish with a sprig of fresh cilantro.