Chicken Lemongrass and Potato Curry Adapted from Andrea Nguyen
Embark on a flavorful journey with this Chicken Lemongrass and Potato Curry, thoughtfully adapted from the culinary stylings of Andrea Nguyen. This Vietnamese-inspired dish combines the aromatic essence of minced lemongrass, garlic, and shallots with the bold warmth of toasted curry powder. Tender bone-in chicken thighs simmer alongside creamy coconut milk, hearty potatoes, and a touch of savory fish sauce, creating a rich, comforting curry that will tantalize your taste buds. Ready in just an hour, this easy-to-follow recipe is perfect for weeknight dinners or weekend meal prepping. Serve over fragrant steamed jasmine rice and finish with a sprinkle of fresh cilantro or Thai basil for an unforgettable meal that balances vibrant spices with luscious, creamy textures. Perfect for fans of Southeast Asian cuisine, this dish will quickly become a new favorite in your recipe rotation.
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs (bone-in, skinless)
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 stalks Lemongrass stalks (trimmed and finely minced)
- 3 cloves Garlic cloves (minced)
- 2 medium Shallots (minced)
- 2 tablespoons Vegetable oil
- 2 tablespoons Curry powder
- 3 medium Potatoes (peeled and cut into 1-inch chunks)
- 13.5 ounces Coconut milk
- 1 cup Chicken stock or water
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 2 tablespoons Chopped cilantro or Thai basil (for garnish)
- 4 servings Steamed jasmine rice (for serving)
Instructions
Season the chicken thighs with 1 teaspoon of salt and the ground black pepper. Set aside.
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the minced lemongrass, garlic, and shallots. Cook for 2-3 minutes, stirring frequently, until fragrant.
Add the curry powder to the pot and stir for about 30 seconds to toast the spices and release their aroma.
Increase the heat to medium-high. Add the chicken thighs to the pot and sear them for 2-3 minutes on each side until lightly browned.
Add the potato chunks, coconut milk, and chicken stock (or water) to the pot. Stir gently to combine.
Season the curry with the remaining 1/2 teaspoon of salt, fish sauce, and sugar. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Simmer the curry for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender, and the potatoes are soft but still holding their shape.
Taste the curry and adjust the seasoning as needed with additional fish sauce or salt.
Garnish the curry with chopped cilantro or Thai basil before serving.
Serve the curry hot over steamed jasmine rice.
Nutrition Facts
Calories |
3010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 10369 mg | 451% | |
| Total Carbohydrate | 307.3 g | 112% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 36.4 g | ||
| Protein | 206.5 g | 413% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 256 mg | 20% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4304 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
