Chicken Curry


Cuisine : Thai

Course : Main

Dietary : Gluten-Free

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There are many styles of chicken curry: Indian, Thai, Western and Vietnamese styles. The Vietnamese style is more like a soup because it has more water and is less spicy than Indian and Thai curry. My recipe is Vietnamese style except I used less water. You can eat curry alone, or with bread, rice or noodles.


Ingredient Quantity
Ginger 3 sl.
Coconut Milk 5 dl.
Yellow Curry Paste 100 g.
Potato 2 pc.
Sweet Potato 1 pc.
Carrot 1 pc.
Onion 1 pc.
Lemon Grass 4 pc.
Chicken Fillet 500 g.



All ingredients

All ingredients


How to make: 


  • Cut 2 lemongrass in the middle. I only use the first part because it has more flavour.

  • Cut brown onion and carrot into pieces

  • Mince 2 lemongrass. 2 others will be used later.

  • Cut sweet potatoes and potatoes into pieces.


  • Cut chicken fillet into pieces.


  • Marinate chicken fillet with 1 spoon of fish sauce and mince ginger.

  • Fry sweet potatoes and potatoes with very little of oil for 5 minutes.

  • Add a spoon of olive oil to the pan, then add minced lemongrass and chicken fillet.

  • When chicken seems to be cooked, add onions.

  • Add curry paste, water and carrot into the pan. I used about 3 cups of water. You can add how much water you want; just remember that water will evaporate so don't add too little.

  • Finally I add the 2 lemongrass I haven't used for the best flavour. (I love lemongrass!)

  • Add coconut milk. I really love it because it makes the paste creamy and sweet.

  • Cook with medium heat until carrot gets tender.

Tada! It's really good. You should try :)