HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVietnamese Chicken
Vietnamese Chicken

Vietnamese Chicken

and Mushroom Ca-Ri Ga with Brown Rice

Read more

Our chefs at HelloFresh spend a lot of time critiquing one another's recipe creations, to ensure they produce the best recipes possible (this can get quite heated at times!). Not so long ago we had the Olympic heroes, the Brownlee brothers, visiting the HelloFresh Farm. They helped our chefs appraise this recipe and it went down a treat!


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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Chicken Stock Pot

1 unit(s)


150 grams

Brown Basmati Rice

1 unit(s)


1 punnet(s)

Closed Cup Mushrooms

2 unit(s)

Chicken Breast

1 unit(s)

Garlic Clove

1.5 tsp

Curry Powder

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)3389 kJ
Energy (kcal)810 kcal
Fat34.0 g
of which saturates20.0 g
Carbohydrate71 g
of which sugars12.0 g
Protein53 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pan
Frying Pan
Instructionsarrow up iconarrow up icon

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 widthways. Add half of it to the stock. Once the stock is boiling, add the rice. Cook at a rapid boil for 30 mins, or until soft. TIP: Add more water if it all evaporates.


Meanwhile, remove the top and bottom from the leek, cut in half lengthways and thinly slice into half moons. Cut each mushroom into four or five slices. Peel and grate the ginger and garlic. Cut the remaining lemongrass in half lengthways and then thinly slice. Chop the chicken into 2cm chunks.


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


Add the ginger, garlic and lemongrass to the pan along with the curry powder. Stir together and cook for 1 minute. Add the coconut milk, curry leaves, the remaining stock pot and the water (amount specified in the ingredient list). Bring to a simmer and leave to bubble away for 5-7 mins to let the flavours develop. 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 (both leaves and stalks). Once it is ready, squeeze in half the lime juice, taste and then add more lime juice, salt and 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 curry on top. Sprinkle over the remaining coriander and enjoy!