Go Back
Print Recipe
5 from 1 vote

Vietnamese Chicken Curry

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Servings: 4 servings

Ingredients

  • 1 lb boneless and skinless chicken thighs cut into big pieces
  • 3 Tablespoons Vietnamese curry powder or Madras curry powder divided
  • 1/2 teaspoon Cayenne divided
  • 1 teaspoon sugar
  • 2 Tablespoons canola or vegetable oil
  • 2 Tablespoons shallot or onion finely chopped
  • 4 cloves garlic minced
  • 4 bay leafs
  • 2 lemongrass white parts only pounded and cut into 4-inch pieces
  • 1/4 lb carrots peeled and cut into chunks
  • 2/3 lb potatoes peeled and cut into chunks
  • 1 14.5 oz can 1 3/4 cups chicken broth
  • 1 medium onion cut into big chunks
  • 1/2 cup coconut milk
  • 1 Tablespoon fish sauce or to taste
  • Cilantro and Scallions to garnish

Instructions

  • Rub the chicken with half of the curry powder and cayenne and all of the sugar. Set aside for 30 minutes to marinade while you prepare the other ingredients.
  • Heat oil in pan over medium. Fry the shallot, garlic and bay leaf for 30 seconds, then the rest of the curry powder and cayenne and cook for 1 minute, stirring. Add the chicken and lemon grass and fry for 5 minutes, stirring.
  • Add chicken broth, potato and carrot. Cover and simmer for 20 minutes.
  • Add onion, coconut milk and fish sauce. Cover and simmer for another 10 minutes.
  • Remove from heat and take out bay leafs and lemongrass stalks. Serve over rice or with crusty bread with soy sauce and sriracha with a garnish of cilantro and scallions.