Vietnamese Chicken Curry
Prep Time
20 minutes Cook Time
40 minutes Servings
4 servings What You Need
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
350g sweet potato, peeled, coarsely chopped
1 carrot, peeled, coarsely chopped
2 x 400ml cans coconut milk
1 cup salt reduced chicken stock
4 Kaffir lime leaves (optional)
350g chicken breast fillets, cut into strips
2 tsp Fountain Soy Sauce
1 cup frozen peas
Salt and pepper to season
1 green onion, finely sliced on angle, to garnish
Steamed rice to serve
Make It
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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.
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.
Garnish with shredded kaffir lime leaves and green onions. Enjoy with steamed rice and extra Fountain Sweet Chilli Sauce.
