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Vietnamese Chicken Curry

A flavorful and aromatic Vietnamese chicken curry that’s sure to delight your taste buds.

  • Total Time: 1 hour
  • Yield: 4 servings 1x


Units Scale

500g chicken, cut into pieces
2 onions, finely chopped
2 tablespoons minced garlic
2 tablespoons minced ginger
3 tablespoons fish sauce
1 tablespoon lemongrass paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon sugar
1 can coconut milk
2 tablespoons oil
Salt to taste


In a large bowl, marinate the chicken with fish sauce, lemongrass paste, ginger, garlic, sugar and a pinch of salt. Let it sit for at least 30 minutes.
Heat oil in a large pot over medium heat. Add chopped onions and cook until golden brown.
Add ginger and garlic, and sauté until fragrant.
Stir in turmeric and red chili powder. Cook for a few minutes until the oil starts to separate from the spices.
Add the marinated chicken and cook until it changes color.
Pour in the coconut milk and cook until the oil separates again.
Add enough water to cover the chicken. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes, or until the chicken is cooked through.
Season with salt to taste and serve hot with steamed rice.


For extra heat, add more red chili powder according to your taste preference.
You can use fresh lemongrass instead of paste, just finely chop 2 stalks of lemongrass and add with the onions instead of the paste.

  • Author: Bethanie Bate
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vietnamese
  • Diet: Halal


  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 90mg

Keywords: Chicken Curry, Vietnamese Cuisine, Spicy Curry, , , ,