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Vietnamese Chicken Curry

Here's how you make Vietnamese Chicken Curry
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  • Servings: 4
  • Prep: 9m
  • Cook: 60m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 tablespoon lemongrass, minced
  • 2 pounds chicken thighs
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 can ( 14 ounces) coconut milk
  • 2 cups chicken stock
  • 2 carrot, peeled , chunked
  • 2 pounds potatoes, peeled, chunked
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 1/2 tablespoons curry powder
  • 1 teaspoons dried red chili flakes ,optional
  • 1 kaffir lime leaf
  • 1 bay leaf
  • Garnish:
  • 1 tablespoon cilantro , minced
  • 1 teaspoon thai basil, minced
  • 1 tablespoon lime juice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat oil in a Dutch oven over high heat.

  • Step 2: Once the oil is hot, sear the chicken skin-side down for for about 2 to 3 minutes, until it is golden brown. Flip the chicken over and sear on the other side for 1 to 2 minutes.

  • Step 3: Remove the chicken and set aside.

  • Step 4: Lower the heat to medium.

  • Step 5: Add the onions and garlic and cook for about 2 minutes, until the onions become translucent.

  • Step 6: Add the chicken back in.

  • Step 7: Add the coconut milk, chicken stock, lemongrass, fish sauce, sugar, curry powder, red chili flakes, and kaffir lime leaf and bay leaf.

  • Step 8: Bring the liquid to a boil, then lower to a simmer. Add the carrots and potatoes.

  • Step 9: Cook uncovered for about 25 to 30 minutes, until the potatoes and carrots are tender and the liquid reduces by half.

  • Step 10: Remove leaves

  • Step 11: Garnish

We hope you enjoy this recipe!

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