Vietnamese Chicken Curry Recipe

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Vietnamese Chicken Curry
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  1. Heat the oil in a pan and fry the onion for about 5 minutes or until soft.
  2. Add garlic, chilli, ginger lemongrass and curry paste.
  3. Add chicken and braise on all sides, coating well with curry paste.
  4. Cover and cook for 15 minutes over a low heat.
  5. Remove lid, add sugar and stir well.
  6. Pour in coconut cream and stock and bring to the boil.
  7. Reduce heat and simmer uncovered for another 30 minutes.
  8. Serve over rice.
  9. I*like to add zucchini, green beans, and red and green capsicum in the last 15 minutes of cooking if I don't feel like making a separate vegetable dish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 951.05 Kcal (3982 kJ)
Calories from fat 593.28 Kcal
% Daily Value*
Total Fat 65.92g 101%
Cholesterol 338.4mg 113%
Sodium 363.38mg 15%
Potassium 862.13mg 18%
Total Carbs 15.59g 5%
Sugars 8.98g 36%
Dietary Fiber 1.8g 7%
Protein 69.2g 138%
Vitamin C 18.3mg 31%
Vitamin A 0.1mg 3%
Iron 4.8mg 26%
Calcium 63.9mg 6%
Amount Per 100 g
Calories 195.47 Kcal (818 kJ)
Calories from fat 121.94 Kcal
% Daily Value*
Total Fat 13.55g 101%
Cholesterol 69.55mg 113%
Sodium 74.69mg 15%
Potassium 177.19mg 18%
Total Carbs 3.2g 5%
Sugars 1.85g 36%
Dietary Fiber 0.37g 7%
Protein 14.22g 138%
Vitamin C 3.8mg 31%
Iron 1mg 26%
Calcium 13.1mg 6%

* 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

  • 24.2
  • 25

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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