Vietnamese Chicken Curry
Vietnamese Chicken Curry
Explore the vibrancy of Vietnamese flavours with this warming Vietnamese-inspired chicken curry. A soon to be favourite that you’ll be craving every week.
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Your weekly mealtime will soon become technicolour once you try this vibrant, yellow Vietnamese-style curry. Bursting with curry spice, lemongrass, ginger and tamarind, simply add your chosen fresh ingredients, cook and tuck in for a delicious flavour sensation! Explore the world through flavour.
- 1 pack of The Spice Tailor Vietnamese Curry
- 1 tbsp. vegetable oil
- 1 onion, diced
- 300g chicken breast, diced
- 100g bamboo shoots
- 80g beansprouts
To garnish (optional)-
- A few lime wedges
- 1 tbsp. finely chopped coriander
- 1 tsp. red chilli, sliced
- rice noodles, to serve
Pickled daikon and carrot slaw (optional):
- 150g daikon (white radish), thinly shredded
- 2 carrots, thinly shredded
- 100ml rice wine vinegar
- Pinch of sugar
If you choose to include, start by preparing your slaw . Heat the rice wine vinegar and sugar in a saucepan, along with 100ml of water and a good pinch of salt. While the mixture is coming to a boil, mix the cabbage and daikon together in a bowl, before pouring over the hot mixture and leave to one side.
- To prepare the Vietnamese chicken curry, place a pan over a medium heat and add 1 tbsp. of vegetable oil and the whole spices from the spice sachet and fry for 30 seconds.
- Add the onion and cook for a minute or so before adding in the chicken to brown lightly. Then add the base sauce and simmer for a few minutes.
- Stir in the main sauce, bamboo shoots and beansprouts to simmer for 3-4 minutes until the chicken has cooked through. Serve with rice noodles and scatter with chopped coriander, red chilli and a good squeeze of lime and the slaw on the side.
As appliances vary, these are guidelines only. Always ensure food is piping hot and cooked through.
Your weekly mealtime will soon become technicolour once you try this vibrant, yellow Vietnamese-style curry. Bursting with curry spice, lemongrass, ginger and tamarind, simply add your chosen fresh ingredients, cook and tuck in for a delicious flavour sensation! Explore the world through flavour.
- 1 pack of The Spice Tailor Vietnamese Curry
- 1 tbsp. vegetable oil
- 1 onion, diced
- 300g chicken breast, diced
- 100g bamboo shoots
- 80g beansprouts
To garnish (optional)-
- A few lime wedges
- 1 tbsp. finely chopped coriander
- 1 tsp. red chilli, sliced
- rice noodles, to serve
Pickled daikon and carrot slaw (optional):
- 150g daikon (white radish), thinly shredded
- 2 carrots, thinly shredded
- 100ml rice wine vinegar
- Pinch of sugar
If you choose to include, start by preparing your slaw . Heat the rice wine vinegar and sugar in a saucepan, along with 100ml of water and a good pinch of salt. While the mixture is coming to a boil, mix the cabbage and daikon together in a bowl, before pouring over the hot mixture and leave to one side.
- To prepare the Vietnamese chicken curry, place a pan over a medium heat and add 1 tbsp. of vegetable oil and the whole spices from the spice sachet and fry for 30 seconds.
- Add the onion and cook for a minute or so before adding in the chicken to brown lightly. Then add the base sauce and simmer for a few minutes.
- Stir in the main sauce, bamboo shoots and beansprouts to simmer for 3-4 minutes until the chicken has cooked through. Serve with rice noodles and scatter with chopped coriander, red chilli and a good squeeze of lime and the slaw on the side.
As appliances vary, these are guidelines only. Always ensure food is piping hot and cooked through.
Keep this recipe for later
The origins of Vietnamese chicken curry, otherwise known as ‘ca ri ga’, owe much to Vietnam’s southern coastal delta. Indian migrants settled in the delta area and brought curry powder with them. This brought about a vibrant marriage of different food cultures and a culinary legacy of eating yellow curry, with stewed chicken and potatoes, flavoured with lemongrass, curry spice and mellowed with coconut milk.
Inspired by this history, our rendition includes a complex spice blend, complemented with sweet coconut milk.
