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Photo of Vietnamese chicken curry by WW

Vietnamese chicken curry

4 - 6
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Lemongrass provides a zesty lemon flavour and aroma to many Southern-Asian dishes. It really gives this curry its authentic Vietnamese flavour.


Raw skinless chicken breast

405 g, (buy 450g) fat trimmed, cut into 3cm pieces

Fresh lemongrass

2 tbs, chopped, pale section only

Curry powder

2 tbs

Light canned coconut milk

270 ml

Fish sauce

1 tbs

Choy sum

1 bunch(es), coarsely chopped

Canola oil

2 tsp


  1. Heat oil in a large saucepan over medium-high heat. Cook chicken, turning, in 2 batches, for 3–5 minutes or until browned. Transfer to a plate.
  2. Add lemongrass to pan and cook, stirring, for 2 minutes or until softened. Add curry powder and cook, stirring, for 1 minute or until fragrant. Add milk, fish sauce and ½ cup (125ml) water and bring to the boil. Return chicken to pan.
  3. Reduce heat and simmer, uncovered, for 10 minutes or until chicken is cooked through. Add choy sum and simmer for 2 minutes or until just tender. Serve.


SERVING SUGGESTION: Lime wedges, plus jasmine rice.