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Vietnamese Curry or Cari















Trans-fat Free


1 each lemongrass
fresh, stalk
3 ½ teaspoons curry powder
1 x black pepper
1 teaspoon sugar
4 teaspoons salt
3 pounds chicken
cut up
7 tablespoons vegetable oil
3 each sweet potatoes, or yams
white potatoes, peeled, cubed
4 cloves garlic
3 each bay leaves
1 large onions
cut into wedges,
2 cups water
1 each carrots
cut, 2 inch slices
2 cups coconut milk
1 cup milk
or water


Combine the curry powder, black pepper, sugar, add salt and marinate the chicken in the mixture for at least 1 hour.

Heat the oil and fry the potatoes over high heat until brown.

(It is not necessary to completely cook potatoes at this point, only to brown them)

When well browned, remove from the pan and set aside until ready to cook the curry.

Pour off most of the oil from the pan, leaving 2 tablespoons for cooking the chicken.

Heat 2 tablespoons oil over a high flame.

Fry the garlic for a few seconds, then add the bay leaves, onion, and lemon grass; stir briefly and add the marinated chicken, stirring long enough to sear the meat slightly.

Add the 2 cups of water and carrot, then cover and bring to a boil.

Turn the heat down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes.

Remove the cover and add the prefried potatoes, the coconut milk, and the milk.

Cover again and simmer another 15 minutes.

Serve with rice, Rice Sticks, or Japanese Alimentary Paste Noodles.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 406g (14.3 oz)
Amount per Serving
Calories 61054% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 154mg 51%
Sodium 1370mg 57%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 106g
Vitamin A 193% Vitamin C 21%
Calcium 11% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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