Super Easy Vietnamese Chicken Curry Recipe

Warm up your weeknight dinners with this super easy Vietnamese chicken curry, a flavorful dish that brings the rich, aromatic essence of Vietnamese cuisine to your table. This curry, with its tender chicken, creamy coconut milk, and fragrant spices, is both comforting and simple to prepare, making it perfect for busy evenings.

Nothing beats the comfort of Vietnamese curry served with warm, pillowy-soft Vietnamese baguettes or steamed rice. While less known than its Thai counterparts, this dish is equally delicious and surprisingly easy to make, using pantry-friendly ingredients.

Key Takeaways

Vietnamese chicken curry is a quick, flavorful weeknight meal with tender chicken and a fragrant curry sauce.
Requires minimal equipment—just a pot—and simple ingredients.
Versatile, allowing for additional vegetables like carrots or potatoes.
Traditionally served with Vietnamese baguettes, rice, or pho noodles.
Easily customizable with optional spices like chili powder or lemongrass.
Perfect for beginners and seasoned cooks alike.

Why You’ll Love This Vietnamese Chicken Curry

This Vietnamese curry is a perfect blend of simplicity and bold flavors. The creamy coconut milk, aromatic curry powder, and tender chicken create a dish that’s both comforting and exciting. It’s budget-friendly, adaptable, and ideal for feeding a family or prepping for the week.

Perfect for Weeknight Dinners

With a prep time of just 10 minutes and minimal ingredients, this curry is a lifesaver for busy evenings. Its vibrant flavors and stunning presentation make it feel special without requiring hours in the kitchen.

Customizable and Versatile

Add your favorite vegetables or adjust the spice level to suit your taste. This dish is forgiving, making it perfect for home cooks of all skill levels.

Essential Ingredients

To make this Vietnamese chicken curry, you’ll need:

Chicken thighs or breasts (1.5 lbs): Boneless, skinless for ease, cut into bite-sized pieces.
Curry powder (3 tbsp): Provides the signature warm, aromatic flavor.
Fish sauce (1 tbsp): Adds umami depth.
Garlic (3 cloves, minced): Enhances the savory profile.
Shallot (1, finely chopped): Adds sweetness and aroma.
Potatoes (2 medium, cubed): For heartiness and texture.
Carrots (optional, 1-2, sliced): For added color and crunch.
Coconut milk (1 can, 13.5 oz): Creates a creamy, rich sauce.
Chicken stock (2-4 cups): Adjust based on desired consistency.
Vegetable oil (2-3 tbsp): For browning and sautéing.
Bay leaves (2): Infuse subtle herbal notes.
Chili powder (optional, 1 tsp): For extra heat.
Garlic powder (optional, 1 tsp): For added depth.
Lemongrass (optional, 1-2 stalks, cut into 2-inch pieces): For authentic flavor if available.

Pro Tip: Use fresh, high-quality ingredients for the best flavor. If lemongrass is hard to find, the curry is still delicious without it.

Kitchen Tools Needed

All you need is:

Medium-sized saucepan or sauté pan
Cutting board and knife
Wooden spoon
Measuring spoons and cups

Vietnamese Chicken Curry Recipe

Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
3 tbsp curry powder, divided
1 tbsp fish sauce
3 cloves garlic, minced, divided
1 shallot, finely chopped
2 medium potatoes, cubed
1-2 carrots, sliced (optional)
1 can (13.5 oz) coconut milk
2-4 cups chicken stock
2-3 tbsp vegetable oil
2 bay leaves
1 tsp chili powder (optional)
1 tsp garlic powder (optional)
1-2 stalks lemongrass, cut into 2-inch pieces (optional)
Salt and pepper, to taste

Instructions

Marinate the chicken: In a bowl, combine chicken with half the garlic, 2 tbsp curry powder, 1 tbsp fish sauce, 1 tbsp oil, and optional chili powder and garlic powder (1 tsp each). Let sit at room temperature for 10-30 minutes (or up to 2 hours).
Brown the chicken: Heat 1-2 tbsp oil in a medium saucepan or sauté pan over medium-high heat. Brown chicken on both sides, about 2-3 minutes per side. Remove and set aside.
Sauté aromatics and vegetables: Reduce heat to medium. Add shallot and remaining garlic, sautéing for 1-2 minutes until fragrant. Stir in potatoes, carrots (if using), remaining curry powder, and optional chili and garlic powder. Cook for 3-4 minutes.
Deglaze the pan: Add 1/2 cup chicken stock and scrape the pan with a wooden spoon to release browned bits.
Simmer the curry: Return chicken to the pan, add bay leaves, lemongrass (if using), and enough chicken stock to halfway cover the chicken (about 1-2 cups). Partially cover and simmer for 30 minutes.
Add coconut milk: Stir in coconut milk and simmer, partially covered, for another 15 minutes. Adjust seasoning with salt and pepper.

Notes

If you prefer a soupier curry (e.g., for serving with pho noodles), use up to 4 cups of chicken stock.
Lemongrass adds authentic flavor but can be omitted if unavailable.

Serving Suggestions

With Vietnamese Baguettes: Dip warm, crusty baguettes into the curry for a traditional experience.
With Rice: Serve over jasmine or sticky rice for a hearty meal.
With Pho Noodles: Double the stock and seasoning for a noodle soup version.
Garnishes: Top with fresh cilantro, sliced green onions, or a squeeze of lime for brightness.

Storage and Reheating

Refrigerate: Store in an airtight container for up to 3-4 days.
Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat: Warm on the stovetop over low heat, adding a splash of water or stock to maintain consistency.

Tips for Success

Marinate for Flavor: Let the chicken marinate for at least 10 minutes to absorb the spices.
Don’t Skip Browning: Browning the chicken adds depth to the curry’s flavor.
Adjust Consistency: Add more stock for a thinner curry or less for a thicker sauce.
Avoid Overcooking Vegetables: Add potatoes and carrots early enough to soften but not turn mushy.

Conclusion

This super easy Vietnamese chicken curry is a delightful way to bring bold, comforting flavors to your table. With its rich coconut milk base, aromatic spices, and tender chicken, it’s a dish that’s both approachable and impressive. Perfect for weeknight dinners or sharing with friends, this curry pairs beautifully with baguettes, rice, or noodles. Grab your ingredients, fire up the stove, and enjoy a taste of Vietnam at home!

FAQ

What makes Vietnamese curry different from other curries?

Vietnamese curry is milder and creamier than Thai curries, often using fish sauce and coconut milk for a unique umami flavor.

Can I use other proteins instead of chicken?

Yes, try shrimp, pork, or tofu for a delicious variation.

Is lemongrass necessary for this recipe?

No, lemongrass is optional but adds an authentic citrusy note if available.

Can I make this curry vegetarian?

Yes, substitute chicken with tofu or mushrooms and use vegetable stock.

How do I make the curry spicier?

Add more chili powder or fresh chilies to the marinade or sauce.

What’s the best way to serve Vietnamese curry?

Serve with Vietnamese baguettes, jasmine rice, or pho noodles for a traditional experience.

How long can I store Vietnamese chicken curry?

Refrigerate for 3-4 days or freeze for up to 2 months.