Vietnamese Chicken Curry with Sweet Potatoes
Indulge in the comforting flavors of Vietnamese Chicken Curry with Sweet Potatoes, an aromatic dish that blends tender chicken thighs, creamy coconut milk, and the warming spices of turmeric and curry powder. Infused with fragrant lemongrass, garlic, and ginger, this hearty curry delivers a balance of sweet and savory with chunks of buttery sweet potatoes and a splash of fish sauce for umami depth. Perfect for any weeknight dinner, this one-pot wonder pairs beautifully with steamed rice, crusty bread, or silky rice noodles, making it a versatile and satisfying meal for the whole family. With just 20 minutes of prep time, this enticing Vietnamese classic promises rich, soul-soothing flavors in under an hour.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 2 large Sweet potatoes
- 1 large Yellow onion
- 4 pieces Garlic cloves
- 1 inch Ginger
- 1 piece Lemongrass stalk
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 13.5-ounce can Coconut milk
- 2 cups Chicken broth
- 2 tablespoons Fish sauce
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cooking oil
- 0.5 cup Fresh cilantro
Instructions
Peel and cut the sweet potatoes into large chunks, about 1.5 inches. Set aside.
Thinly slice the onion, mince the garlic, and grate the ginger. Bruise the lemongrass stalk by lightly smashing it with the back of a knife and cut into 2-3 pieces.
Heat the cooking oil in a large pot over medium heat. Add the onions and sauté until softened, about 3-4 minutes.
Stir in the garlic, ginger, and lemongrass and cook for another minute until fragrant.
Add the curry powder and turmeric powder, stirring well to coat the aromatics and toast the spices gently for 1 minute.
Increase the heat to medium-high and add the chicken thighs. Sear the chicken for 2-3 minutes on each side until lightly browned.
Pour in the chicken broth and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
Uncover the pot and add the sweet potato chunks. Pour in the coconut milk, fish sauce, sugar, salt, and black pepper. Stir well to combine.
Simmer uncovered for another 20-25 minutes, or until the sweet potatoes are tender and the chicken is fully cooked, stirring occasionally.
Taste the curry and adjust the seasoning if needed. Remove the lemongrass stalk pieces before serving.
Garnish with fresh cilantro and serve hot with crusty bread, steamed rice, or rice noodles.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 10817 mg | 470% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 56.2 g | ||
| Protein | 174.0 g | 348% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 364 mg | 28% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2726 mg | 58% | |
*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.
