Recipe: Paleo Vietnamese Chicken Curry

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

Ingredients

  • 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

Preparation:

  1. Mix drumsticks with 3 tbs of the curry powder and a pinch of salt. Leave it for 20 minutes.
  2. 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.
  3. Add lemongrass, ginger, kaffir lime leaves, turmeric, sugar, seasonings and stock. Mix well.
  4. –Simmer for 10 minutes–
  5. –Add coconut cream and simmer for another 15min–
  6. 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.

Serve with:

  • Zucchini noodles
  • A wedge of lemon
  • Salt and fresh chilli pounded.
  • Bean sprouts
  • Roughly chopped coriander leaves

Tip:

  1. Must use the right curry powder.  Madras Curry Powder from Sing Kung Corp.
  2. Use coconut cream not milk.
  3. Cook in a large batch as curry always taste better the day after.
  4. 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.
  5. Squeezing lemon into the soup gives an extra kick of flavour.
  6. The bean sprouts do not need to be cooked. The hot soup will do the trick. If you like you can quickly blanch them.
  7. Be inventive with your vegetables. You can pretty much add what you want. Thai eggplants are a good addition.
  8. 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.

Vietnamese Chicken Curry

I used the Organic Light Ayam Coconut Cream

Madras Curry Powder

Bruised Chilli with salt and lemon

I used these to Julienne our zucchini. It gives a thinner more noodle like thickness.

Julienne Zucchini spagetti

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