Vietnamese Chicken Curry
My aunt's amazing recipe for a Vietnamese Chicken Curry. -@cooking__therapy


Prep time 1hr
Cook time 1hr 30mins
Serves or Makes: 4-6
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  • 2 pounds drumsticks
  • 2 pounds chicken thighs
  • 2 tablespoons curry powder
  • 2 tablespoons oyster sauce
  • 2 tablespoons fish sauce
  • 3 cloves garlic
  • 3 stalks cut into chunks lemongrass
  • 2 bay leaves
  • 4 medium to large carrots
  • 4 cups water
  • 1 can (14.5 oz) can chicken broth
  • 1 onion
  • 2 cubed russet potatoes
  • 1 can (14.5 oz) can coconut milk
  • 1 can 10.5 oz cream of mushroom soup
  • vermicelli noodles
  • limes


  • Step 1

    Salt chicken pieces. Heat 1 tablespoon of oil in a large soup pot. Add in the chicken and brown on all sides.

  • Step 2

    Once the chicken is brown, add in curry powder, oyster sauce, fish sauce, garlic, lemongrass and bay leaves. Stir well. Make sure chicken is coated in the sauces and spices.

  • Step 3

    Add in the carrots and mix well.

  • Step 4

    Next, add in water, chicken broth, and the onion. Bring to a boil and then lower to a simmer. Simmer for 30 minutes. Check the soup for impurities after the 15 minute mark and scoop away any that you see.

  • Step 5

    After 30 minutes of simmering, add in the potatoes and simmer for another 30 minutes.

  • Step 6

    Lastly, add in the coconut milk and cream of mushroom and simmer for 15 more minutes.

  • Step 7

    Serve with vermicelli noodles and a squeeze of lime juice.

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