Vietnamese Chicken Curry Recipe

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Ingredients:

Serving

Directions:

Heat the oil in a pan and fry the onion for about 5 minutes or until soft.
Add garlic, chilli, ginger lemongrass and curry paste.
Add chicken and braise on all sides, coating well with curry paste.
Cover and cook for 15 minutes over a low heat.
Remove lid, add sugar and stir well.
Pour in coconut cream and stock and bring to the boil.
Reduce heat and simmer uncovered for another 30 minutes.
Serve over rice.
I*like to add zucchini, green beans, and red and green capsicum in the last 15 minutes of cooking if I don't feel like making a separate vegetable dish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	951.05 Kcal (3982 kJ)
Calories from fat	593.28 Kcal
		% Daily Value*
Total Fat	65.92g	101%
Cholesterol	338.4mg	113%
Sodium	363.38mg	15%
Potassium	862.13mg	18%
Total Carbs	15.59g	5%
Sugars	8.98g	36%
Dietary Fiber	1.8g	7%
Protein	69.2g	138%
Vitamin C	18.3mg	31%
Vitamin A	0.1mg	3%
Iron	4.8mg	26%
Calcium	63.9mg	6%

Amount Per 100 g
Calories	195.47 Kcal (818 kJ)
Calories from fat	121.94 Kcal
		% Daily Value*
Total Fat	13.55g	101%
Cholesterol	69.55mg	113%
Sodium	74.69mg	15%
Potassium	177.19mg	18%
Total Carbs	3.2g	5%
Sugars	1.85g	36%
Dietary Fiber	0.37g	7%
Protein	14.22g	138%
Vitamin C	3.8mg	31%
Iron	1mg	26%
Calcium	13.1mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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