Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Vietnamese Chicken and Sweet Potato Curry

Vietnamese Chicken and Sweet Potato Curry. This curry is an old favourite amongst our families. Typical of Vietnamese dishes this curry has a lovely warm chilli hit but the coconut milk mellows the dish. It’s super quick to prep, is healthy and for a curry uses relatively few ingredients! And it only takes 30 minutes to cook. Feel free to replace chicken breasts with thighs but cook them on a low heat for 45 mins or even better put the curry in a slow cooker for the afternoon before adding the green beans.

Serves: 4

Prep: 15 minutes
Cooking: 40 minutes
Total: 55 minutes

Difficulty: easy

 

INGREDIENTS

5 chicken breasts cut into 4-5cm pieces (approx 600g)⠀
1 onion chopped⠀
2 garlic cloves crushed⠀
1 blade lemongrass left whole – bashed with a rolling pin to release its flavour⠀
2 tsp mild curry powder⠀
1 tsp turmeric⠀
1 tsp chilli flakes⠀
100ml chicken stock⠀
400ml coconut milk⠀
3 sweet potatoes peeled and cubed⠀
2 tsp honey⠀
Seasoning – about 1/2 tsp Maldon salt and 1/4 tsp ground pepper⠀
75g green beans halved⠀
1 fresh red chilli chopped to finish⠀

Soften the onion before adding the garlic and spices.⠀

Colour for a few minutes then add the chicken pieces, the bashed lemon grass blade and the seasoning. Stir on a high heat to toast the spices before adding the honey and stock.⠀

Bubble for 10 minutes before adding the sweet potatoes and coconut milk.⠀

Simmer for 20 mins.⠀

Add the green beans and cook for 10 more minutes. Sprinkle with the fresh chilli.⠀

Serve with rice and the coriander leaves.⠀

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