Vietnamese Chicken Curry
Created by dienia b on January 4, 2023
- Servings: 4
- Prep Time: 9m
- Cook Time: 60m
- Recipe #39968
Ingredients
- 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
How to Make
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Step 1: Heat oil in a Dutch oven over high heat.
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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.
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Step 3: Remove the chicken and set aside.
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Step 4: Lower the heat to medium.
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Step 5: Add the onions and garlic and cook for about 2 minutes, until the onions become translucent.
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Step 6: Add the chicken back in.
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Step 7: Add the coconut milk, chicken stock, lemongrass, fish sauce, sugar, curry powder, red chili flakes, and kaffir lime leaf and bay leaf.
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Step 8: Bring the liquid to a boil, then lower to a simmer. Add the carrots and potatoes.
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Step 9: Cook uncovered for about 25 to 30 minutes, until the potatoes and carrots are tender and the liquid reduces by half.
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Step 10: Remove leaves
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Step 11: Garnish
Nutritional Facts
- Serving Size: 1 (795.3 g)
- Calories 914.3
- Total Fat - 54.4 g
- Saturated Fat - 23.4 g
- Cholesterol - 225.9 mg
- Sodium - 982.3 mg
- Total Carbohydrate - 63 g
- Dietary Fiber - 11.4 g
- Sugars - 15.4 g
- Protein - 47.3 g
- Calcium - 118.1 mg
- Iron - 5.6 mg
- Vitamin C - 41.6 mg
- Thiamin - 0.5 mg