Vietnamese Chicken Curry Recipe #102647
Some of the best chicken you will ever have. I have been eating this dish for 39 years since the first time my wife served it to me in VietNam and I haven't tired of it yet.
by Tom
1½ hours | 45 min prep
SERVES 6
- 2 lbs boneless skinless chicken, cut bite-size pieces
- 3 large potatoes, skinned,and chopped
- 2 tablespoons peanut oil or olive oil
- 2 large carrots, skinned and chopped
- 1 medium onion, chopped
- 2 stalks fresh lemongrass, minced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 (13 1/2 ounce) can coconut milk
- 1 (13 1/2 ounce) can chicken stock
- 1 teaspoon pepper
- 1 teaspoon salt, to taste
- fresh cilantro
- fresh French bread or soft rye bread, sliced,for dipping
- 2 tablespoons India or good curry
- 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.
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5 stars