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Slow Cooker Vietnamese Chicken Curry

Slow cooked Vietnamese Curry

Slow Cooker Vietnamese Chicken Curry

This Vietnamese chicken curry is my favourite chicken curry and adding sweet potato the slow cooking will help thicken the soup naturally
Prep Time 20 minutes
Cook Time 8 hours


  • 1 Slow cooker


  • 3 brown onions - diced
  • 1 kg boneless and skinless chicken thighs, cut into chunky pieces
  • 4 tbsps of your favour curry powder plus half a jar of Rendang Curry sauce
  • 4 lemongrass, white parts only, cut into 4-inch strips, pounded
  • 8 large carrots, peeled and cut into chunks
  • 5 medium sized white washed potatoes, peeled and cut into chunks
  • 2 largish orange sweet potatoes peeled and cut into chunks
  • 3 heaped teaspoons of minced garlic
  • 2 heaped teaspoons of minced ginger
  • 2 litres or 8 cups chicken broth (home made broth if you have it)
  • 1 cup coconut cream (optional)
  • Crunchy bread rolls to serve


  • In your slow cooker throw in your onion, carrots and potatoes, garlic, ginger and lemon grass.
  • Add your chunky chicken thigh pieced
  • Sprinkle the curry powder over the chicken and pour in the Rendang curry sauce
  • Add the chicken broth and turn the heat to low and cook for 7.5 hours if adding coconut cream / 8 hours if you aren’t adding the coconut milk.
  • Pour in your coconut cream and cook for another 30 minutes on slow.
  • Ladle into deep bowls
  • Serve with a crunchy bread roll or Basmati rice or both
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