Vietnamese Chicken Curry
Recipe type: Main Course
Cuisine: Vietnamese
  • 8 chicken drumsticks
  • batch of yellow curry paste from recipe above
  • 1 large onion, finely chopped
  • 2 tbs rice wine
  • 4 cups of broth
  • herbs, to garnish
  1. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the onion. Stir-fry 1-2 minutes, until starting to brown.
  2. Add the beef plus a little more oil if necessary. Stir-fry 2-3 minutes until beef is browned. Add the rice wine as you stir-fry, a little at a time, to keep ingredients sizzling and add additional flavor.
  3. Add the curry paste plus the broth, reserving roughly ¼ cup for later. Stir well and bring to a gentle boil.
  4. Reduce heat to low. Cover and let the curry simmer 20 to 45 minutes, depending on how much time you have (the longer the beef simmers, the more tender it will be). Taste-test the curry for salt, spice, and sweetness, adding more fish sauce if not salty or flavorful enough, or more chili for more heat. If you’d like a sweeter curry, add a little more sugar. If too salty or sweet, add another Tbsp. lime or lemon juice.
  5. Top the curry with fresh herbs and serve with jasmine rice.
Recipe by Canuck Cuisine at