Vietnamese Chicken Curry
Dive into the rich and aromatic flavors of Vietnamese Chicken Curry, a comforting dish that beautifully balances creamy coconut milk, fragrant lemongrass, and bold curry spices. Tender chicken thighs or drumsticks are simmered to perfection alongside hearty chunks of potatoes and carrots, infusing every bite with vibrant, savory goodness. Enhanced with garlic, ginger, and a splash of fish sauce for authentic Vietnamese flair, this curry comes together in under an hour, making it an ideal choice for both weeknight meals and special occasions. Garnished with fresh cilantro and served with steamed rice, crusty baguette, or rice noodles, this dish is a delicious fusion of creamy, spicy, and tangy flavors that will transport your taste buds straight to the streets of Vietnam.
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Recipe Information
Ingredients
- 1.5 lbs Chicken (thighs or drumsticks)
- 1 can (14 oz) Coconut milk
- 1 cup Chicken stock
- 2 large Potatoes (peeled and cut into chunks)
- 2 medium Carrots (peeled and sliced diagonally)
- 1 large Yellow onion (sliced)
- 3 cloves Garlic (minced)
- 1 tbsp Ginger (minced)
- 2 tbsp Curry powder
- 2 stalks Lemongrass (cut into 2-3 inch pieces and smashed)
- 2 tbsp Fish sauce
- 1 tbsp Sugar
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Vegetable oil
- 0.25 cup Chopped cilantro (for garnish)
Instructions
Prepare the chicken by washing and patting it dry. Set aside.
Heat vegetable oil in a large pot over medium heat. Add the minced garlic and ginger, and sauté until fragrant, about 1-2 minutes.
Stir in the curry powder and lemongrass pieces. Cook for 30 seconds to bloom the spices.
Add the chicken pieces to the pot and brown on all sides, about 5-7 minutes.
Add the sliced onion, coconut milk, and chicken stock into the pot. Stir to combine, ensuring the chicken is mostly submerged. Bring to a gentle simmer.
Add the fish sauce, sugar, salt, and black pepper. Mix well to adjust seasoning.
Stir in the potato chunks and sliced carrots. Cover the pot with a lid, reduce the heat, and let it simmer for 25-30 minutes until the chicken is tender and the vegetables are cooked through.
Taste and adjust seasoning as needed.
Serve hot, garnished with chopped cilantro. Pair with steamed rice, crusty baguette, or rice noodles for a complete meal.
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 8611 mg | 374% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 55.1 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 260 mg | 20% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3364 mg | 72% | |
*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.
