Recipe serves: 6

Vietnamese yellow curry chicken

Ingredients
 
2½-3 lbs chicken thigh meat, bite size pieces
1 each onion, chopped
1 each lemon grass, minced
3 Tbsp Madras yellow curry ("D&D Gold" brand)
 
400 ml coconut milk
½ tsp chicken soup powder
¾ cup hot water
3 Tbsp sugar
¾ Tbsp salt
8 each small mushrooms, cut in half
 
1-2 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 at least an hour or up to overnight.
    Cook the Dish:
  2. In a medium pot, combine the marinated chicken, onion, and mushrooms, coconut milk (leaving most of the thick, creamy portion aside), chicken soup powder, hot water, sugar, and salt. Bring to a simmer.
  3. Cook on low heat for 15 minutes.
  4. Add the bell pepper and simmer for an additional 12 minutes.
  5. Add the thick, creamy coconut milk that was set aside. Simmer for an additional 3 minutes.
Serving: Serve in a bowl over steamed rice. Top 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,
    except for the basil leaves
    which should be added just before serving.


Alternatives:
  • Add 1 cup of green beans


Related recipe:
  1. steamed rice