Recipe serves: 6

Vietnamese yellow curry chicken

2½-3 lbs chicken thigh meat, bite size pieces
1 each onion, chopped
1 each lemon grass, minced
Tbsp Madras yellow curry ("D&D Gold" brand)
400 ml coconut milk
½ tsp chicken soup powder
1 cup hot water
3 Tbsp sugar
1 Tbsp salt
8 each small mushrooms, cut in half
1 each large red bell pepper, bite size pieces
1 cup basil leaves

Preparation steps:
  1. Marinade the chicken and the onion with the lemon grass and yellow curry. Refrigerate for an hour to over night.
  2. In a medium pot combine the coconut milk (but leave most of the creamy part aside), chicken soup powder, hot water, sugar and salt. Bring to simmer.
  3. Add the marinated chicken, onion, and mushrooms.
  4. Cook on low heat for 15 minutes.
  5. Add the bell pepper and the creamy coconut milk. Simmer additional 15 minutes.
Serving: In a bowl over steamed rice. Sprinkle with basil leaves.
Picture of recipe

Take note!
  • 400 ml coconut milk - regular size can.
    Preferred brand: Chaokoh (brown cover with
    a picture of a white coconut).
  • The dish may be prepared ahead of time
    with the exception of the basil leaves
    that need to be added before serving.

  • Add 1 cup of green beans

Related recipe:
  1. steamed rice