Vietnamese Chicken Curry with Rice Noodles (Cà Ri Gà Bún)
A flavorful and comforting Vietnamese chicken curry, subtly spiced with a hint of curry powder, rich coconut milk, and fragrant lemongrass, served over tender rice noodles. Incorporates your favorite curry flavor.
Ingredients
- Chicken Breast190 g
- Rice Vermicelli65 g
- Fish Sauce15 ml
- Bell Pepper50 g
- Onion20 g
- Garlic5 g
- Coconut Milk105 ml
- Bell Pepper50 g
- Lemongrass10 g
- Cooking Oil5 ml
- Zucchini30 g
- Curry Powder5 g
- Ginger5 g
- Cilantro5 g
Instructions
- 1Step 1
Step 1: Dice chicken breast into 1-inch pieces. Thinly slice bell pepper, zucchini, and onion. Mince garlic and ginger. Bruise the lemongrass stalk.
- 2Step 2
Step 2: Bring a medium pot of water to a boil. Add rice vermicelli and cook according to package instructions (usually 3-5 minutes). Drain and set aside.
- 3Step 3
Step 3: Heat cooking oil in a medium saucepan or wok over medium-high heat. Add minced garlic, ginger, and bruised lemongrass, sauté for 1 minute until fragrant.
- 4Step 4
Step 4: Add chicken pieces and curry powder to the pan. Cook, stirring, for 3-4 minutes until chicken is lightly browned.
- 5Step 5
Step 5: Pour in the coconut milk and fish sauce. Bring to a gentle simmer. Add bell pepper, zucchini, and onion. Cook for 3-4 minutes, stirring occasionally, until vegetables are tender-crisp and chicken is cooked through.
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