Vietnamese Chicken Curry Recipe

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Ingredients:

Serving

Directions:

Finely chop lemongrass, cut sweet potato into chunks, cut carrot into thick rounds, crush bay leaf.
Heat oil in a heavy based saucepan and brown chicken on both sides. Remove and set aside.
Reduce heat, add curry powder, crushed garlic and lemongrass.
Cook for 1 minute. Return chicken to pan and coat with spices. Add sweet potato and carrot.
Stir and add coconut milk, chicken stock and bay leaf. Season with caster sugar, pepper and fish sauce.
Simmer gently, for 40 minutes or until chicken is tender.
Serve with your favourite rice.
Tip. Garnish with Vietnamese mint.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1058.43 Kcal (4431 kJ)
Calories from fat	668.71 Kcal
		% Daily Value*
Total Fat	74.3g	114%
Cholesterol	361.8mg	121%
Sodium	3615.66mg	151%
Potassium	1455.73mg	31%
Total Carbs	54.01g	18%
Sugars	17.17g	69%
Dietary Fiber	5.92g	24%
Protein	48.19g	96%
Vitamin C	7.2mg	12%
Vitamin A	1mg	32%
Iron	18.6mg	103%
Calcium	368.5mg	37%

Amount Per 100 g
Calories	183.25 Kcal (767 kJ)
Calories from fat	115.78 Kcal
		% Daily Value*
Total Fat	12.86g	114%
Cholesterol	62.64mg	121%
Sodium	626mg	151%
Potassium	252.04mg	31%
Total Carbs	9.35g	18%
Sugars	2.97g	69%
Dietary Fiber	1.03g	24%
Protein	8.34g	96%
Vitamin C	1.3mg	12%
Vitamin A	0.2mg	32%
Iron	3.2mg	103%
Calcium	63.8mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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