Recipes.

Sarah’s Vietnamese Chicken Curry

Sarah Wilson


I Quit Sugar - Sarah's Vietnamese Chicken Curry
  • 4 servings
  • Prep - 1 hour 15 mins
    Cooking - 8 hours
  • Total - 9 hours 15 mins
I Quit Sugar - Sarah's Vietnamese Chicken Curry

Sarah's Vietnamese Chicken Curry from I Quit Sugar for Life, is inspired by a dish she ate on a mountain-bike trip with her brother Pete. It is packed with classic Vietnamese flavours, all cooked in a nifty slow cooker.  

Servings: 4
Preparation: 1 hour 15 mins
Cooking: 8 hours

Ingredients

  • 700 g chicken thighs or chicken pieces, skin on and bone in.
  • 1 stalk lemongrass, minced, green ends reserved (or 1 tablespoon bought minced lemongrass).
  • 2 cloves garlic, minced.
  • 3cm knob of fresh ginger, minced (or 1 tablespoon bought minced ginger).
  • 2 tablespoons fish sauce.
  • 1/3 cup yellow curry powder or Massaman curry paste.
  • 1 cup chicken stock.
  • 2 medium sweet potato cut into 2.5cm chunks.
  • 1 large carrot, cut into 2.5cm chunks.
  • 400 ml coconut milk.
  • 1/2 teaspoon granulated stevia, optional.
  • 2 bay leaves.
  • 2 tablespoons arrowroot, cornflour or chia bran.
  • 2 green shallots, chopped.
  • Roti mountain bread, papadams or baguette to serve.

Directions

1. Place the chicken, minced lemongrass, garlic, ginger, fish sauce and half the curry powder or paste in a bowl (it's best to use the ceramic insert from your electric slow cooker) and toss to combine. Cover and refrigerate for at least 1 hour to marinate. (You could even leave it overnight).

2. Transfer the mixture to the slow cooker (if you've marinated the chicken in the insert, simply replace the insert). Mix the rest of the curry powder or paste with a little stock, and add to the slow cooker along with the vegetables, the rest of the stock, the coconut milk, stevia, lemongrass ends and bay leaves. Stir to combine and cook on low for 7-8 hours or high for 3-4 hours.

3. If you like a thicker curry, 20 minutes before serving, remove 1/4 cup of the liquid from the slow cooker and whisk in the arrowroot, cornflour or chia bran to form a slurry, then pour back into the curry and stir through. Place the lid , turn the slow cooker to high and cook for another 20 minutes.

4. Garnish with shallots and serve with roti, mountain bread, papadams or baguette.


Note

Check out our Slow Cooker Cookbook for plenty more slow cooker recipes!

Sarah's Vietnamese Chicken Curry from I Quit Sugar for Life, is inspired by a dish she ate on a mountain-bike trip with her brother Pete. It is packed with classic Vietnamese flavours, all cooked in a nifty slow cooker.

Ingredients

  • 700 g chicken thighs or chicken pieces, skin on and bone in.
  • 1 stalk lemongrass, minced, green ends reserved (or 1 tablespoon bought minced lemongrass).
  • 2 cloves garlic, minced.
  • 3cm knob of fresh ginger, minced (or 1 tablespoon bought minced ginger).
  • 2 tablespoons fish sauce.
  • 1/3 cup yellow curry powder or Massaman curry paste.
  • 1 cup chicken stock.
  • 2 medium sweet potato cut into 2.5cm chunks.
  • 1 large carrot, cut into 2.5cm chunks.
  • 400 ml coconut milk.
  • 1/2 teaspoon granulated stevia, optional.
  • 2 bay leaves.
  • 2 tablespoons arrowroot, cornflour or chia bran.
  • 2 green shallots, chopped.
  • Roti mountain bread, papadams or baguette to serve.

Directions

1. Place the chicken, minced lemongrass, garlic, ginger, fish sauce and half the curry powder or paste in a bowl (it's best to use the ceramic insert from your electric slow cooker) and toss to combine. Cover and refrigerate for at least 1 hour to marinate. (You could even leave it overnight).

2. Transfer the mixture to the slow cooker (if you've marinated the chicken in the insert, simply replace the insert). Mix the rest of the curry powder or paste with a little stock, and add to the slow cooker along with the vegetables, the rest of the stock, the coconut milk, stevia, lemongrass ends and bay leaves. Stir to combine and cook on low for 7-8 hours or high for 3-4 hours.

3. If you like a thicker curry, 20 minutes before serving, remove 1/4 cup of the liquid from the slow cooker and whisk in the arrowroot, cornflour or chia bran to form a slurry, then pour back into the curry and stir through. Place the lid , turn the slow cooker to high and cook for another 20 minutes.

4. Garnish with shallots and serve with roti, mountain bread, papadams or baguette.

Note

Check out our Slow Cooker Cookbook for plenty more slow cooker recipes!

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name