Vietnamese Chicken Curry

Name: Vietnamese Chicken Curry
Ingredients: 1 1/2 kg chicken pieces; 4 teaspoons oil; 2 medium onions, quartered; 2 garlic cloves, crushed; 1 small red chile, finely chopped; 4 tablespoons finely chopped fresh ginger; 4 teaspoons chopped fresh lemongrass; 2 tablespoons mild curry paste; 2 1/2 tablespoons brown sugar; 1 (400 ml) can coconut cream; 1/2 cup chicken stock

11 ingredients

9 steps

Ingredients

1 1/2 kg chicken pieces
4 teaspoons oil
2 medium onions, quartered
2 garlic cloves, crushed
1 small red chile, finely chopped
4 tablespoons finely chopped fresh ginger
4 teaspoons chopped fresh lemongrass
2 tablespoons mild curry paste
2 1/2 tablespoons brown sugar
1 (400 ml) can coconut cream
1/2 cup chicken stock

Directions

1

Heat the oil in a pan and fry the onion for about 5 minutes or until soft.
2

Add garlic, chilli, ginger lemongrass and curry paste.
3

Add chicken and braise on all sides, coating well with curry paste.
4

Cover and cook for 15 minutes over a low heat.
5

Remove lid, add sugar and stir well.
6

Pour in coconut cream and stock and bring to the boil.
7

Reduce heat and simmer uncovered for another 30 minutes.
8

Serve over rice.
9

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.