Vietnamese Lemongrass Chicken Curry

Vietnamese Lemongrass Chicken Curry


15 people made this

This recipe has been passed down from my grandmother in Vietnam and makes a great aromatic, slightly spicy chicken curry. Fresh lemongrass is the secret!


Serves: 4 

  • 2 tablespoons vegetable oil
  • 1 lemongrass stalk, finely diced
  • 1 (1 1/2 kg) whole chicken, cut into pieces
  • 2/3 cup (165ml) water
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon cornflour
  • 1 tablespoon diced coriander

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat the vegetable oil in a frypan over medium heat. Stir in the lemongrass cooking until fragrant; 3 to 5 minutes.
  2. Place the chicken into the frypan. Cook and stir the chicken until no longer pink in the centre and the skin is browned; about 10 minutes.
  3. Stir in the water, fish sauce and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
  4. Mix cornflour and 2 tablespoons of the curry sauce in a small bowl until smooth. Stir cornflour mixture into the frypan and simmer until sauce has thickened; about 5 minutes.
  5. Garnish with coriander before serving.

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