HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVietnamese Chicken Ca Ri
Vietnamese Chicken Ca-ri

Vietnamese Chicken Ca-ri

with Mushrooms and Brown Rice

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Curry can seem like a daunting dish to make at home, especially when you’re in a hurry. But with this recipe, you’ll have time and flavour on your side! When Mimi was creating this recipe, she received a surprise visit from the Brownlee brothers, who tasted and critiqued it with the culinary team. They even suggested a few tweaks which she applied! If it gets gold from Olympic athletes, we’re sure you’ll love it too!

Tags:No Gluten Containing Ingredients

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pot(s)

Chicken Stock Pot

1 bunch(es)


150 grams

Brown Basmati Rice

1 unit(s)


1 punnet(s)

Closed Cup Mushrooms

1 sachet

Ginger Puree

1 sachet

Easy Garlic

1 pack(s)

Diced Chicken Thigh

1.5 tsp

Thai Style Spice Blend


200 milliliter(s)

Coconut Milk

1 bunch(es)


1 unit(s)


Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3314 kJ
Energy (kcal)792 kcal
Fat33.0 g
of which saturates20.0 g
Carbohydrate72 g
of which sugars8.0 g
Protein51 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Rolling Pin
Frying Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water on to boil on medium-high heat with half the chicken stock pot. Bash the lemongrass with a rolling pin or frying pan and cut it in half. Add one half to the stock. Once the stock is boiling, add the brown rice. Cook at a rapid boil until soft, 30 mins. TIP: Add more water if it all evaporates.


Meanwhile, remove the top and bottom from the leek, cut in half lengthways and slice into thin half moons. Cut each mushroom into four or five slices. Cut the remaining lemongrass in half lengthways and then slice thinly.


Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the chicken. Cook until browned, stirring occasionally, 4-5 mins. Add the leek and mushrooms to the pan. Stir together and cook until the leek is soft and the mushrooms are brown, 5-6 mins.


Add the ginger, garlic and sliced lemongrass to your frying pan along with the thai spice blend. Stir together and cook for 1 minute. Add the coconut milk, curry leaves, remaining stock pot and the water (see ingredients for amount). Bring to a simmer and leave to bubble away to let the flavours develop, 5-7 mins. This is your curry! TIP: The chicken is cooked when it is no longer pink in the middle.


While the curry cooks, roughly chop the coriander (stalks and all). Once the curry is ready, squeeze in half the lime juice, taste and then add some lime juice, salt and black pepper if necessary. Stir in half the coriander.


When the rice is cooked, drain through a sieve and discard the lemongrass. Spoon into deep bowls and ladle the chicken curry on top. Sprinkle over the remaining coriander. Enjoy!