All Recipes

Vietnamese chicken curry

Prep

15-30 mins

Total

40 MIN

Servings

4 Servings

Ingredients

1 tbsp

Vegetable oil

1 

Stick lemongrass, pale section only, finely chopped

2 

Garlic cloves, finely chopped

2 cm

Piece fresh ginger, grated

2 tbsp

Curry powder

350 g

Sweet potato, peeled, coarsely chopped

1 

Carrot, peeled, coarsely chopped

2 

400ml cans coconut milk

1 cup

Salt reduced chicken stock

4 

Kaffir lime leaves (optional)

350 g

Chicken breast fillets, cut into strips

2 tsp

Fountain soy sauce

2 tsp

Fountain sweet chilli sauce

1 cup

Frozen peas

- 

Salt and pepper to season

1 

Green onion, finely sliced on angle, to garnish

- 

Steamed rice to serve

Instructions

Step 1

Heat oil in a wok or large frying pan over medium-low heat. Cook the lemongrass, garlic and ginger for 1 minute or until aromatic. Stir in the curry powder, sweet potato and carrot. Add the coconut milk, stock and 3 Kaffir lime leaves. Simmer for 25 minutes or until vegetables are almost cooked

Step 2

Add the chicken to the wok. Cook, stirring occasionally, for 7 minutes or until the chicken is cooked through. Stir in Fountain Soy Sauce, Fountain Sweet Chilli Sauce and peas. Cook for 1-2 minutes or until peas are heated through. Season with salt and pepper. Transfer to a serving bowl. Finely shred remaining Kaffir lime leaf.

Step 3

Garnish with shredded kaffir lime leaves and green onions. Enjoy with steamed rice and extra Fountain Sweet Chilli Sauce.

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