FITNESS

SPORTS

CARE

MIND

STORE

Home

>
Live

>
Recipe

>
Vietnamese Chicken Curry & Brown Rice

Vietnamese Chicken Curry & Brown Rice

Name: Vietnamese Chicken Curry & Brown Rice
Total time: 2 min 11 s
Yield: 1
Ingredients: 0.33 cups Brown Basmati Rice; 2 glasses Water; 1 teaspoon Salt; 2 tablespoons Coconut Milk Powder; 2 teaspoons Refined Oil; 2 small pieces Carrot-regular; 6 units Haricot Bean; 1 pinch Pepper; 3 units Spring Onion; 0.25 unit English Cucumber; 1 small piece Capsicum Red-regular; 0.25 teaspoons Honey; 1 pinch Sesame White (til); 0.25 teaspoons Sesame Oil; 1 small piece Onion; 1 piece Garlic; 2.5 teaspoons Lemon Grass; 2 small pieces Ginger; 2 teaspoons Madras Curry Powder; 1 pinch Turmeric Powder; 1.25 units Chicken Breasts; 2 slices Lotus Stem; 2 leafs Curry Leaves

Time30 Min

DifficultyIntermediate

Serves1

Vietnamese Chicken Curry Brown Rice South Asia is the origin place of curry. Soon the curry moved to Southeast Asia cuisines. Ca Ri Ga or Vietnamese Chicken Curry is a popular curry of Vietnam. This Vietnamese Chicken Curry Brown Rice Recipe suits the Indian palate due to its bold and vibrant flavours. It has familiar flavours as any Indian curry, though a bit thinner and broth-like. The authenti ... c Vietnamese Chicken Curry is made with a lot of chicken and coconut milk variants. It is served with a baguette to mark the historical French cuisine influence in Vietnam. To spice up your weeknight dinner, make this Vietnamese Chicken Curry Brown Rice Restaurant style. This Vietnamese Chicken Curry Brown Rice Recipe is good for any get-together. Serve it with rice noodles, bread, Asian cucumber salad and a strawberry smoothie. Vietnamese cuisine is a bit complicated to make and requires ingredients not easily found. This Vietnamese Chicken Curry Brown Rice Ingredients are easily available in any Indian home or market. You can easily Prepare Vietnamese Chicken Curry Brown Rice at Home in very less time. It is perfect as the main dish for any lunch or dinner. To make variations of Vietnamese Chicken Curry, substitute chicken with meat or mutton. For a vegetarian version use fried potatoes or cottage cheese cubes. The curry is bit spicy; add more coconut milk and less of curry powder, to make it less spicy for your kids. Keep the curry thin and serve it with toasty bread as a light lunch.

Ingredients

Dry Grocery

Brown Basmati Rice

0.33 cups

Salt

1 teaspoon

Coconut Milk Powder

2 tablespoons

Refined Oil

2 teaspoons

Honey

0.25 teaspoons

Sesame White (til)

1 pinch

Sesame Oil

0.25 teaspoons

Madras Curry Powder

2 teaspoons

Turmeric Powder

1 pinch

Fruits & Vegetables

Carrot-regular

2 small pieces

Haricot Bean

6 units

Spring Onion

3 units

English Cucumber

0.25 unit

Capsicum Red-regular

1 small piece

Onion

1 small piece

Lemon Grass

2.5 teaspoons

Ginger

2 small pieces

Lotus Stem

2 slices

Curry Leaves

2 leafs

Poultry

Chicken Breasts

1.25 units

Other

Water

2 glasses

Pepper

1 pinch

Garlic

1 piece

Directions

Wash Rice and soak for 45 mins.

In a vessel, add soaked Brown Rice, Water, Salt and boil the rice. Strain and remove to a container and let dry.

In a bowl, add Coconut Milk Powder and warm Water.

Mix, strain and keep aside.

Heat Oil in a pan. Add chopped Carrot, chopped Haricot Beans and saute.

Add boiled Rice and saute for sometime.

Then add Salt, Pepper and toss well.

Sprinkle a little Water, if required.

Take out in a container. Garnish with Spring Onions. Serve hot.

In a bowl, add Salt, crescent slices Cucumber, Red Pepper and leave to sweat.

In a bowl, add squeeze Cucumber and Red Pepper, Honey, Sesame Oil, Sesame Seeds and toss.

Mix well and keep aside.

In a blender, add Onion, Garlic, Lemongrass, Fresh Ginger, Curry Powder, Turmeric Powder, Water and make a paste.

Heat Oil in a pan and cook the paste till dry.

In a pan, add Vietnamese Yellow Curry Paste, Coconut Milk and bring to boil. Once boiled continue cooking on a low flame till curry is fragrant and smooth.

Remove to a bowl and keep aside.

Heat Oil in pan, saute diced Chicken.

Remove to a bowl and keep aside for later use.

In a pan, add Vietnamese Yellow Curry, Lemon Grass, Carrots, Lotus Stem, Beans and Salt. Cook until vegetables are tender.

Add Chicken and cook for some time.

Take the curry out in a bowl and garnish with Curry Leaves.

Serve hot with Wok Tossed Brown Rice and Asian Cucumber Salad.

Tips to make Vietnamese Chicken Curry Brown Rice:

Vietnamese Chicken Curry Brown Rice is easy and quick to make. Few tips on How to make Vietnamese Chicken Curry Brown Rice at home: Simmer the sauce on low flame for long, to develop the rich taste. For added flavour, marinate the chicken pieces for overnight or at least 20 minutes. The vegetable might leave moisture in the sauce and make it watery. Let the sauce cook for long to make it thick or add a bit of cornstarch mixed with water to thicken it. Ensure the chicken is completely cooked. Under or overcooked chicken becomes rubbery and chewy. For the authentic taste, use fresh coconut milk instead of coconut powder. Always add the coconut milk in the end, to get the vibrant colour. To avoid curdling of coconut milk, switch off the flame after adding it to the curry. Replace water with chicken or vegetable broth. It adds body to the gravy. To make a Vietnamese Chicken curry at home, see the Vietnamese Chicken Curry Brown Rice Video and enjoy this delicious dish.

FITNESS

SPORTS

CARE

MIND

STORE

Vietnamese Chicken Curry & Brown Rice

Ingredients

Dry Grocery

Fruits & Vegetables

Poultry

Other

Success!

We hope you had fun making it! Enjoy the meal.