Vietnamese Chicken Curry
Main course
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Cook Time
1 h 25 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This Vietnamese chicken curry is a dish rich in exotic flavors and intense aromas. The combination of ginger, lemongrass, chilli and coconut milk creates a perfect harmony, making this curry an unforgettable culinary experience. I often prepare it when I want to bring a touch of originality and warmth to the table, especially during autumn evenings. The chicken meat, tender and juicy, blends perfectly with the creaminess of the coconut milk and the spicy touch of the chilli. A simple dish to make with the Thermomix®, ideal for a dinner with friends or a family lunch. It is prepared in a short time and the result is always a success!
Ingredients (12 ingredients)
-
Chicken
-
Ginger
-
Lemongrass
-
to taste Curry
-
Coconut milk
-
Hot red chilli
-
Garlic
-
Onions
-
Peanut oil
-
to taste Sugar
-
to taste Salt
-
Water
Preparation (8 steps)
Chicken preparation
With a sharp knife, cut the chicken into medium-sized pieces. Wash the chicken pieces thoroughly under cold running water and dry them by dabbing them with kitchen paper.
Preparation of the aromatic sautéed mixture
Insert the garlic, ginger, lemongrass and hot red chilli into the bowl. Chop for 5 Sec./Stufe 7. Gather on the bottom with the spatula.
Sauté the spices
Add the peanut oil and curry to the bowl. Sauté for 3 Min./120°C/Stufe 1.
Addition of chicken and onion
Add the chicken, chopped onion, sugar and salt to the bowl. Mix gently with the spatula.
Initial cooking of the chicken
Cook for 8 Min./100°C/Stufe 1/Linkslauf. Make sure the chicken is well covered with the sauce.
Slow cooking of the chicken
Cook for 15 Min./95°C/Stufe 1/Linkslauf. Slow cooking will allow the chicken to release its juices.
Addition of coconut milk and water
Add the coconut milk and water to the bowl. Bring to a boil for 5 Min./100°C/Stufe 1/Linkslauf, stirring gently with the spatula from time to time.
Final cooking of the chicken
Lower the temperature and simmer for 30 Min./90°C/Stufe 1/Linkslauf. Serve hot, garnished with chives, coriander and chopped peanuts.
Finished cooking? Great! 🎉
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Created by
Chiara Fontana
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