Anniversary Vietnamese Chicken

I made this for our anniversary a few weeks ago (not just because I had forgotten and needed to pull something special out of the bag!!).  Fortunately, my son (and of course my husband) thought it was the best meal he’d ever tasted.  Unfortunately this is one of those where the photos don’t convey the delicious-ness of the dish, so you will have to take my word for it – it really is divine!!  It’s also really simple to make and uses a lovely slow cook method so you can plan ahead and then forget about it while the magic happens.

Print Recipe

Anniversary Vietnamese Chicken

From 'I Quit Sugar for Life' by Sarah Wilson

Votes: 6
Rating: 4.67
You:

Rate this recipe!

Courses

Main

Prep Time

15 minutes

Cook Time

240 minutes

Servings

MetricUS Imperial

Ingredients

• 700 g chicken thighs or chicken pieces skin on and bone in
• 1 stalk lemongrass finely chopped, green ends reserved
• 2 cloves garlic finely chopped
• 3 cm piece of fresh ginger finely chopped
• 2 tbsp fish sauce
• 5 tbsp yellow curry powder or Massaman curry paste
• 1 cup chicken stock (250ml)
• 2 medium sweet potatoes cut into 2.5cm chunks
• 1 large carrot cut into 2.5cm chunks
• 1 Onion cut into 2.5cm chunks
• 400 ml can coconut milk
• 1/2 tsp granulated stevia optional
• 2 bay leaves
• 2 tbsp arrowroot or cornflour or chia bran (optional)
• 2 spring onions chopped

Courses Main Prep Time 15 minutes Cook Time 240 minutes Servings MetricUS Imperial Ingredients 700 g chicken thighs or chicken pieces skin on and bone in 1 stalk lemongrass finely chopped, green ends reserved 2 cloves garlic finely chopped 3 cm piece of fresh ginger finely chopped 2 tbsp fish sauce 5 tbsp yellow curry powder or Massaman curry paste 1 cup chicken stock (250ml) 2 medium sweet potatoes cut into 2.5cm chunks 1 large carrot cut into 2.5cm chunks 1 Onion cut into 2.5cm chunks 400 ml can coconut milk 1/2 tsp granulated stevia optional 2 bay leaves 2 tbsp arrowroot or cornflour or chia bran (optional) 2 spring onions chopped

Votes: 6 Rating: 4.67 You: Rate this recipe!

Instructions

1. Place the chicken, chopped lemongrass, garlic, ginger, fish sauce and half the curry powder or paste in a bowl and toss to combine, then cover and refrigerate for 1 hour (or up to overnight).
2. Preheat your oven to around 130oC or set a slow cooked to low.
3. Transfer the mixture to a slow cooker or casserole dish if using the oven.
4. Mix the rest of the curry powder or paste with a little of the stock and add to the dish along with the vegetables, the rest of the stock, coconut milk, stevia, lemongrass ends and bay leaves.
5. Stir to combine and cook on low for 7-8 hours or high for 3-4 hours.
6. If you like a thicker curry, 20 minutes before serving, remove 4 tbsp of the liquid and whisk in the arrowroot, cornflour or chia bran then pour back into the curry and stir through.
7. Replace the lid and cook at a higher temperature for the remaining 20 minutes.
8. Garnish with spring onion to serve.

Share this Recipe