Vietnamese Chicken Curry

Fresh chicken breast in our Vietnamese curry sauce with coconut cream, fresh bok choi, mushrooms, lemongrass and fresh parsley. Fantastic!

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  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Fresh chicken breast (29%), coconut cream (coconut, water), water,
    fresh bok choi, red onions, white onions, demerara sugar, shiitake mushrooms, button mushrooms, rapeseed oil, lemongrass, ginger purée, garlic purée, sesame oil, salt, fresh parsley, dried red chillies, cornflour, chicken stock (chicken meat, water, chicken bones, salt, cornflour, carrot purée, leek purée), garlic, shallots, galangal, shrimp paste (shrimp (crustaceans), salt), kaffir lime peel, fresh red chillies*, black pepper, white pepper.

    *As you would expect, this has a bit of a kick.

    WARNING: Although we do our very best to take the bones, some may remain.

    Allergy information

    For allergens, see ingredients in bold. May also contain nuts and peanuts.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1⁄2 pack *
    Energy495kJ/119kcal1485kJ/357kcal
    Fat7.7g23.1g
    (of which saturates)4.4g13.2g
    Carbohydrate5.0g15.0g
    (of which sugars)3.9g11.7g
    Protein8.0g24.0g
    Salt0.56g1.68g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients, so please follow these cooking instructions carefully.

    1. Heat a tablespoon of oil in a medium-sized frying pan.

    2. Add the chicken and vegetables and fry over a medium heat for 8 to 10 minutes, stirring occasionally.

    3. Give the sachet of sauce a gentle shake and add its contents to the pan. Bring to the boil, simmer for 2 minutes then serve. Make sure it’s piping hot throughout.

    Serve it with...

    You can’t go wrong with same plain boiled rice with this, but if you fancy changing things up, try our tasty side dish recipe.

  • Vietnamese fried rice

    (Serves 2)

    150g rice
    250ml water
    30ml soy sauce
    ½ tbsp caster sugar
    ½ tsp sesame oil1 tsp peanut oil
    1 large clove of garlic
    75g mangetout peas
    60g fresh baby corn
    ½ carrot, chopped fine
    60ml water, extra
    1 egg, slightly whisked
    White pepper
    2 shallots, sliced thin

    1. Rinse the rice and put with the water in a medium saucepan over high heat. Bring to the boil, stirring, then simmer for 12 minutes until tender. Set aside, covered, for 5 minutes then spread over a baking tray and leave to cool. Put in the fridge overnight to chill.

    2. In a small bowl, stir the caster sugar into the soy sauce and sesame oil until dissolved.

    3. Heat peanut oil in a wok over high heat, then add garlic and stir-fry for 1 minute. Add the mangetout, baby corn and carrot, then the extra water. Cook for 3 minutes, then add the rice and stir with a wooden spoon for 4 minutes or until heated through.

    4. Make a dip in the centre and add the egg. Stir the egg for 30 seconds then combine into the rice and vegetables. Add the soy sauce mixture and toss, seasoning with white pepper. Finally, stir in the shallot and serve.


    Something to drink?

    Complement the flavours of lemongrass with a dry Riesling, such as Villa Maria Private Bin Marlborough Riesling.

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Vietnamese fried rice

(Serves 2)

150g rice
250ml water
30ml soy sauce
½ tbsp caster sugar
½ tsp sesame oil1 tsp peanut oil
1 large clove of garlic
75g mangetout peas
60g fresh baby corn
½ carrot, chopped fine
60ml water, extra
1 egg, slightly whisked
White pepper
2 shallots, sliced thin

1. Rinse the rice and put with the water in a medium saucepan over high heat. Bring to the boil, stirring, then simmer for 12 minutes until tender. Set aside, covered, for 5 minutes then spread over a baking tray and leave to cool. Put in the fridge overnight to chill.

2. In a small bowl, stir the caster sugar into the soy sauce and sesame oil until dissolved.

3. Heat peanut oil in a wok over high heat, then add garlic and stir-fry for 1 minute. Add the mangetout, baby corn and carrot, then the extra water. Cook for 3 minutes, then add the rice and stir with a wooden spoon for 4 minutes or until heated through.

4. Make a dip in the centre and add the egg. Stir the egg for 30 seconds then combine into the rice and vegetables. Add the soy sauce mixture and toss, seasoning with white pepper. Finally, stir in the shallot and serve.