Vietnamese Lemongrass Chicken Curry

    40 minutes

    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!

    20 people made this

    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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    Reviews in English (11)


    I'm the recipe owner the the ingredient list was printed wrong. ONLY use about 1-3 tablespoons Fish Sauce - NOT 1/4 cup. Measure based on your personal preference. You can also use boneless/skinless chicken thighs for this. I forgot to put in the ingredient list to add a few pinches of brown sugar. It rounds out the flavor wonderfully. *Dark meat is the usual choice for this traditional dish.  -  27 Oct 2009  (Review from Allrecipes USA and Canada)


    I've also found this dish to be extraordinarily salty with the amount of fish sauce recommended. It was inedible until I added a bit of vinegar and brown sugar. I would imagine it is a delicious recipe if you use the fish sauce sparingly.  -  30 Nov 2009  (Review from Allrecipes USA and Canada)


    My family (including my 5 and 7 yr olds) Loved this recipe. I did make sure to read the owners warning about the error with the fish sauce amount and it all turned out fantastic. I served it over white rice.  -  17 Feb 2010  (Review from Allrecipes USA and Canada)