Vietnamese Chicken curry is the best curry. It’s slightly lighter in texture, but not taste. I may be bias since I’ve been bought up with it. My mum makes the best Vietnamese curry. The secret is the curry powder and coconut cream. You’ll find that a lot of recipes out there uses coconut milk. I know cream is not exactly healthy but all you need is a small can.
Paleo | Diary Free | Gluten Free
- 10 chicken drumsticks
- 2 sweet potato, peeled and cubed
- 2 carrots peeled and cubed
- 1 onion, cut into wedges
- 5 tbs of Vietnamese curry powder
- 1 teaspoon Turmeric
- 3 tbs of roasted chili flakes
- 3 shallots, chopped
- 4 garlic cloves, chopped
- 1 lemongrass, cut into 3″ lengths and bruised with a hard object
- 2″ piece of ginger, sliced thickly
- 3 kaffir lime leaves or bay leaves
- 1.5 cups of chicken stock
- 1 small can of coconut cream (270ml)
- 3 tbs of sugar
- 4 tbs of fish sauce
- salt to taste
- Mix drumsticks with 3 tbs of the curry powder and a pinch of salt. Leave it for 20 minutes.
- Have all the ingredients ready. Saute garlic, shallot, curry powder and chili flakes for 30 seconds then add in the chicken pieces. Continue to stir and cook for a few minutes on high heat.
- Add lemongrass, ginger, kaffir lime leaves, turmeric, sugar, seasonings and stock. Mix well.
- –Simmer for 10 minutes–
- –Add coconut cream and simmer for another 15min–
- Add sweet potato, carrot and onion wedges and simmer uncovered till tender. If required add hot water or additional stock so that vegetables are covered. Check for seasonings.
- Zucchini noodles
- A wedge of lemon
- Salt and fresh chilli pounded.
- Bean sprouts
- Roughly chopped coriander leaves
- Must use the right curry powder. Madras Curry Powder from Sing Kung Corp.
- Use coconut cream not milk.
- Cook in a large batch as curry always taste better the day after.
- It’s difficult to get the seasoning perfect in such a large pot. The salt and pounded chilli makes all the difference in flavour. People can self serve as they please.
- Squeezing lemon into the soup gives an extra kick of flavour.
- The bean sprouts do not need to be cooked. The hot soup will do the trick. If you like you can quickly blanch them.
- Be inventive with your vegetables. You can pretty much add what you want. Thai eggplants are a good addition.
- Use the right Julienne Peeler. The zucchini noodles should not be too thick. Otherwise the hot soup will take longer to cook them. No blanching required.