Super Easy Vietnamese Chicken Curry Recipe

dinner dinner & chill easy recipes vietnamese food
This super easy weeknight curry is just the dish to spice up your dinner.
Posted February 17, 2019 by Mike

Curry came to Vietnam a long time ago, and while it’s a little less well known than its Thai cousins, it’s no less delicious and super easy to make. There might be nothing in the world better than traditional Vietnamese chicken curry served with a giant pile of fresh, warm, and pillowy-soft Vietnamese baguettes.

Cooking Notes
Leaving the chicken out while you marinate it lets it come to temperature for more even cooking. If the idea of this makes you squeamish, you can marinate in the fridge, but then you’ll need to add additional cooking time.

You can add any kind of vegetables to this in addition to the potatoes. Tradtionally we go with carrots. The optional powders are just if you have these items in your pantry. The chili powder we use is Indian red chili powder, which is very very spicy.

Because this is dinner & chill, we leave out the lemongrass because it’s not too common at the average grocery store, but if you come across some while shopping, pick a stalk or two up, slice into 2” long lengths, and add it to the broth.

What do you need?
Just a pot.

How do you serve it?
Serve with rice or baguettes to dip. Bonus points if you can find fresh Vietnamese baguettes from a local Vietnamese deli. It’s also traditional to serve this with pho noodles, in which case you should double the chicken broth and seasoning to make enough for two bowls.

Super Easy Vietnamese Chicken Curry Recipe |

Vietnamese Curry Chicken Recipe

Serves 2

  • 2.2 lbs chicken thighs
  • 1 tbsp fish sauce
  • 3 tbsp curry powder
  • 1 lb potatoes + other root vegetables of choice, cubed
  • 1 shallot, diced
  • 4 cloves garlic, crushed
  • 2 bay leaves
  • 2 cups chicken broth
  • 5.6oz (165ml) coconut milk (the small can)


  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder

1. Marinate your chicken with 2 cloves of garlic, 2 tablespoons curry powder, 1 tablespoon of oil and 1 tablespoon of fish sauce. If you’re using garlic and chili powder, add one teaspoon of each as well. Let sit on the countertop while you to prep the vegetables or for as long as 2 hours.
Super Easy Vietnamese Chicken Curry Recipe |

2. In a medium-sized saucepan or saute pan over medium high, heat up 1 tablespoon of oil and brown your chicken on both sides. Remove and set aside.
Super Easy Vietnamese Chicken Curry Recipe |

3. Reduce the heat to medium and add the shallot and remaining garlic and fry for a minute or two. Stir in the vegetables, the remaining curry powder, and the remaining chili and garlic powder, if using. Fry for a few minutes more.
Super Easy Vietnamese Chicken Curry Recipe |

4. Add 1/2 cup of chicken stock and scrape with a wooden spoon to deglaze the bottom of the pan.
Super Easy Vietnamese Chicken Curry Recipe |

5. Add the chicken, bay leaves, and enough chicken stock to just halfway cover the chicken (about 1 cup, but it depends on the size of the pot you use). Cover partially with a lid and simmer for 30 minutes.
Super Easy Vietnamese Chicken Curry Recipe |

6. Add the coconut milk and simmer, partially covered, for another 15 minutes, then adjust seasoning and serve.
Super Easy Vietnamese Chicken Curry Recipe |

Welcome to Dinner & Chill, a new series focusing on quick & easy weeknight dinners with easy to find ingredients, no special equipment, low prep, and low effort. Less shopping, less chopping, less mopping, more eating.


  1. jane says:

    I love it. Thx!

  2. Monica says:

    Hi – made this for dinner tonight. It was very delicious! I used boneless chicken thighs so adjusted the timing a bit but turned out really well; my family and I thank you for sharing the recipe! : )

  3. London Amanda says:

    Looks delicious. I reckon 2.2lbs chicken and 1lb potatoes would serve more than two people. More like four with rice or roti.

  4. This is amazing and mouthwatering dish just can’t stop me to try this one, very big fan of chicken and your all recipes keep sharing

  5. Brian says:

    I made it but needed more stock

  6. angus McDonald says:

    Was beautiful but I needed 1 litre of stock ?

  7. viola says:

    am happy about your recipe.gona try it soon

  8. Knitter says:

    What kind of chili powder?

    1. Stephanie says:

      we use thai chile powder but you can use any chile powder you have on had that is just ground up chile like cayenne

  9. Peggy says:

    5 stars
    I made this last night and it was amazing! It does make a lot. More than two servings, in my opinion. I overcooked it on the last 15 minutes, or should have had it on low instead of medium heat. Still fantastic and will definitely make it again

  10. Susan says:

    5 stars
    I make different Thai, Indian and Vietnamese dishes and this by far is my favorite!!! Thanks for a fabulous recipe

  11. Eugenia Franklin says:

    5 stars
    Very, very good. Made a mistake and tried to thicken. But it was still delish. Mine was more brown.

  12. Eugenia Franklin says:

    I made this and was amazing, however I would like to have an option to print. Thank you very much.

  13. Steph says:

    One of my absolute favourites, so easy and delicious!

  14. Deidra says:

    This is so good and similar to a dish that a vietnamese family member makes. The only changes I made was to remove the fish sauce (I’m not a fan) and added lemongrass. I know this changes the flavor profile but it’s such a perfect base and I always reference this dish with only those changes. Thanks for sharing!

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