Vietnamese Chicken Curry Recipe

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

Per ServingPer 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.6
  • 29

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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