Vietnamese Coconut Chicken Curry

Name: Vietnamese Coconut Chicken Curry
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: Asian,Vietnamese
Ingredients: 3 pounds bone-in chicken, dark and white meat; 1 teaspoon salt, plus more for seasoning the chicken; Freshly ground black pepper, to taste; 2 tablespoons vegetable oil; 1 large onion, peeled and coarsely chopped; 2 large shallots, finely chopped; 4 large cloves garlic, finely minced; 1 (3-inch) piece ginger, peeled and finely minced; 3 tablespoons Vietnamese or Madras curry powder; 1 to 2 teaspoons granulated sugar, divided; 2 stalks lemongrass, bruised; 2 tablespoons fish sauce; 4 cups low-sodium chicken broth; 1 can coconut milk; 6 small russet potatoes, peeled and cut into 1/4-inch slices; 1 large sweet potato, peeled and cut into thick even slices; 8 medium carrots, peeled and cut into thick even slices; 2 cups whole milk; Baguette, or cooked rice noodles, optional

A hearty Vietnamese coconut chicken curry presents chicken, root vegetables, and aromatic spices in a rich, flavorful broth.

⭐ 4.7 (25 reviews) Prep: 20 minCook: 70 minTotal: 90 minYields: 6 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Asian Vietnamese

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Ingredients

3 pounds bone-in chicken, dark and white meat
1 teaspoon salt, plus more for seasoning the chicken
Freshly ground black pepper, to taste
2 tablespoons vegetable oil
1 large onion, peeled and coarsely chopped
2 large shallots, finely chopped
4 large cloves garlic, finely minced
1 (3-inch) piece ginger, peeled and finely minced
3 tablespoons Vietnamese or Madras curry powder
1 to 2 teaspoons granulated sugar, divided
2 stalks lemongrass, bruised
2 tablespoons fish sauce
4 cups low-sodium chicken broth
1 can coconut milk
6 small russet potatoes, peeled and cut into 1/4-inch slices
1 large sweet potato, peeled and cut into thick even slices
8 medium carrots, peeled and cut into thick even slices
2 cups whole milk
Baguette, or cooked rice noodles, optional

Instructions

Cut chicken into bite-size pieces and season with salt and pepper.
Heat oil in a large pot; sauté onion and shallots until translucent.
Move onions to the side, then brown chicken pieces in the pot.
Sauté garlic and ginger for 3 minutes, then stir in curry powder, 1 teaspoon salt, and half the sugar.
Add lemongrass, fish sauce, chicken broth, and coconut milk; simmer covered on medium-low for 30 minutes until chicken is cooked.
Stir in potatoes, sweet potato, and carrots; simmer covered for 15-20 minutes until vegetables are soft.
Pour in whole milk and simmer uncovered for 8 minutes.
Taste and adjust seasoning with more curry powder, salt, or pepper. Remove and discard lemongrass stalk.
Serve, optionally with rice noodles or baguette.

Nutritional Info (per serving)

Calories: 994 kcal

Carbohydrate: 64 g

Cholesterol: 221 mg

Fiber: 9 g

Protein: 68 g

Saturated Fat: 23 g

Sodium: 1148 mg

Sugar: 14 g

Fat: 53 g

Unsaturated Fat: 0 g