All Recipes

Vietnamese chicken curry

Prep

15-30 mins

Total

40 MIN

Servings

4 Servings

Our recipes are tested, photographed and created in the Fountain Kitchens by our Culinary team in Sydney

Ingredients

  • 1

    tbsp

    Vegetable oil

  • 1

    Stick lemongrass, pale section only, finely chopped

  • 2

    Garlic cloves, finely chopped

  • 2

    cm

    Piece fresh ginger, grated

  • 2

    tbsp

    Curry powder

  • 350

    g

    Sweet potato, peeled, coarsely chopped

  • 1

    Carrot, peeled, coarsely chopped

  • 2

    400ml cans coconut milk

  • 1

    cup

    Salt reduced chicken stock

  • 4

    Kaffir lime leaves (optional)

  • 350

    g

    Chicken breast fillets, cut into strips

  • 2

    tsp

    Fountain soy sauce

  • 2

    tsp

    Fountain sweet chilli sauce

  • 1

    cup

    Frozen peas

  • -

    Salt and pepper to season

  • 1

    Green onion, finely sliced on angle, to garnish

  • -

    Steamed rice to serve

Instructions

  1. Step 1

    Heat oil in a wok or large frying pan over medium-low heat. Cook the lemongrass, garlic and ginger for 1 minute or until aromatic. Stir in the curry powder, sweet potato and carrot. Add the coconut milk, stock and 3 Kaffir lime leaves. Simmer for 25 minutes or until vegetables are almost cooked

  2. Step 2

    Add the chicken to the wok. Cook, stirring occasionally, for 7 minutes or until the chicken is cooked through. Stir in Fountain Soy Sauce, Fountain Sweet Chilli Sauce and peas. Cook for 1-2 minutes or until peas are heated through. Season with salt and pepper. Transfer to a serving bowl. Finely shred remaining Kaffir lime leaf.

  3. Step 3

    Garnish with shredded kaffir lime leaves and green onions. Enjoy with steamed rice and extra Fountain Sweet Chilli Sauce.

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