Vietnamese Chicken Curry

Warm up your weeknights with this creamy Vietnamese chicken curry—a rich, fragrant dish bursting with coconut, lemongrass, and bold curry spices. It’s the perfect comfort food when the cold weather hits, offering deep flavor with simple ingredients.

Inspired by authentic Vietnamese flavors, this recipe brings together the best of Southeast Asian cuisine with the creamy richness of coconut milk. Learn more about Vietnamese curry origins from SBS Food to appreciate how this dish became a staple across generations.

Ingredients (13)

• 1 tbsp vegetable oil

• 1 brown onion, finely chopped

• 4 garlic cloves, finely chopped

• 2 lemongrass stalks, bruised, pale part finely chopped

• 2 tbsp mild curry powder

• 250ml (1 cup) chicken stock

• 400ml can coconut milk

• 8 chicken drumsticks

• 3 medium potatoes, peeled, cut into 3cm pieces

• 2 carrots, peeled, cut into 3cm pieces

• 2 tbsp fish sauce, plus extra, to taste

• Fresh coriander leaves, to serve

• Steamed rice, to serve

Method

Step 1
Heat oil in a large pot over medium-high heat. Add onion, garlic, and lemongrass. Cook for 3–4 minutes until softened. Stir in curry powder and cook for 1 minute until fragrant.

Step 2
Add chicken stock and coconut milk. Bring to a simmer. Add chicken, potato, and carrot. Cover and simmer over low heat for 30 minutes until chicken is tender.

Step 3
Uncover and simmer for another 15 minutes until the sauce thickens. Add fish sauce and adjust to taste. Garnish with coriander and serve with steamed rice.

Recipe Notes

Meal prep tip: Leave out the potatoes and carrots and freeze the curry for up to 3 months. When ready to serve, reheat and add cooked veggies for a fresh finish.

For more on freezing curry safely, check out Food Standards Australia’s guide on food storage.

Nutrition per serving

• Energy: 2686 kj (642 cal)

• Protein: 35.6g

• Fat: 39.9g (Saturated 21.7g)

• Carbs: 38.9g (Sugars 3.2g)

• Sodium: 1.6g