Southern Vietnamese Chicken Curry
Dive into the rich, aromatic flavors of Southern Vietnamese Chicken Curry, a comforting and vibrant dish that beautifully blends Southeast Asian spices with creamy coconut milk. This hearty curry features tender bone-in chicken, chunks of soft potatoes, and sweet carrots simmered in a fragrant broth infused with lemongrass, turmeric, and yellow curry powder. Enhanced by the umami notes of fish sauce and a hint of sweetness, this dish is both deeply satisfying and deceptively easy to prepare. Perfectly paired with a crusty French baguette for dipping or fluffy steamed rice to soak up every last drop, this traditional Vietnamese comfort food is a must-try for curry lovers. Prepared in under an hour, it’s an ideal dish for family dinners or cozy nights in.
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Recipe Information
Ingredients
- 1 kg Chicken (drumsticks or thighs, bone-in)
- 400 g Potatoes
- 200 g Carrots
- 400 ml Coconut milk
- 500 ml Chicken broth
- 2 Lemongrass stalks (bruised and tied in a knot)
- 2 tbsp Yellow curry powder
- 2 tbsp Fish sauce
- 1 tbsp Sugar
- 4 cloves Garlic (minced)
- 3 Shallots (minced)
- 1 tsp Ground turmeric
- 2 tbsp Cooking oil
- 1 tsp Salt
- 2 Green onions (chopped, for garnish)
- 2 tbsp Cilantro (chopped, for garnish)
- 1 French baguette or steamed rice (for serving)
Instructions
Cut the chicken into manageable pieces if using large cuts. Peel and cut the potatoes and carrots into large chunks, about 2 inches each.
Heat the cooking oil in a large pot over medium heat. Add the minced garlic and shallots, sautéing until fragrant, about 2 minutes.
Stir in the yellow curry powder and ground turmeric, letting the spices toast for 30 seconds to release their aroma.
Add the chicken pieces to the pot, stirring to coat them in the spice mixture. Cook for 5-7 minutes, until lightly browned on all sides.
Add the fish sauce, sugar, and salt, stirring to combine.
Pour in the coconut milk and chicken broth. Add the bruised lemongrass stalks, and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 25 minutes.
After 25 minutes, add the potato and carrot chunks to the pot. Cover and continue simmering for an additional 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.
Remove the lemongrass stalks from the pot. Adjust the seasoning as needed with more fish sauce or salt, depending on your taste.
Garnish the curry with chopped green onions and cilantro before serving.
Serve hot with a crusty French baguette for dipping, or alongside steamed jasmine rice.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 53.6 g | 20% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 14.8 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1361 mg | 29% | |
*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.
