Vietnamese Chicken Curry – Fountain Sauces Skip to content

Vietnamese Chicken Curry


Preparation time
20 minutes
Cooking time
40 minutes

Print recipe


  • 1 tbsp vegetable oil
  • 1 stick lemongrass, pale section only, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cm piece fresh ginger, grated
  • 2 tbsp curry powder
  • 350g sweet potato, peeled, coarsely chopped
  • 1 carrot, peeled, coarsely chopped
  • 2 x 400ml cans coconut milk
  • 1 cup salt reduced chicken stock
  • 4 Kaffir lime leaves (optional)
  • 350g chicken breast fillets, cut into strips
  • 2 tsp Fountain Soy Sauce
  • 2 tsp Fountain Sweet Chilli Sauce
  • 1 cup frozen peas
  • Salt and pepper to season
  • 1 green onion, finely sliced on angle, to garnish
  • Steamed rice to serve


  1. Heat oil in a wok or large frying pan over medium-low heat. Cook the lemongrass, garlic and ginger for 1 minute or until aromatic. Stir in the curry powder, sweet potato and carrot. Add the coconut milk, stock and 3 Kaffir lime leaves. Simmer for 25 minutes or until vegetables are almost cooked.
  2. Add the chicken to the wok. Cook, stirring occasionally, for 7 minutes or until the chicken is cooked through. Stir in Fountain Soy Sauce, Fountain Sweet Chilli Sauce and peas. Cook for 1-2 minutes or until peas are heated through. Season with salt and pepper. Transfer to a serving bowl. Finely shred remaining Kaffir lime leaf.
  3. Garnish with shredded kaffir lime leaves and green onions. Enjoy with steamed rice and extra Fountain Sweet Chilli Sauce.