Vietnamese Chicken Curry
Ingredients
- 800 gChicken leg (cut into large chunks)
- 400 gSweet potato (in 3cm cubes)
- 200 gCarrot (in thick slices)
- 400 mlCoconut milk
- 2 pclemongrass (crushed)
- 2 tbspCurry powder
- 1 pcOnion (sliced)
- 3 pcGarlic (minced)
- 3 tbspfish sauce
- 1 tbspWhite sugar
- 2 tbspPeanut oil
Method
Tender chicken falling off the bone in a creamy, vibrant orange-yellow sauce. The aroma of seared lemongrass blends with the sweetness of sweet potato, creating a sauce that perfectly coats the back of a spoon.
- 1
Cut the chicken thighs into large chunks. In a dish, mix them with a spoonful of curry powder, fish sauce, and sugar. Let the meat absorb the flavors while you prepare the rest.
- 2
Peel the sweet potatoes and carrots, cut them into equal-sized chunks for even cooking. Crush the lemongrass with the flat of your knife to release its essential oils.
- 3
Heat oil in a pot. Sear the chicken pieces until the skin is golden and crispy. Remove the meat, then sauté onion, garlic, and lemongrass in the rendered fat until fragrant.
- 4
Return the chicken to the pot, add the remaining curry powder, and cover with water. Bring to a boil, then lower the heat. Let it simmer gently; the sauce should start to reduce and darken in color.
- 5
Add the carrots and sweet potatoes. Continue cooking until the tip of a knife slides into the sweet potato like butter.
- 6
Pour in the coconut milk. Let it simmer for a few minutes without a hard boil. The sauce should be creamy and the red curry oil should lightly bead on the surface.
Frequently asked questions
How do you get this dish right?
- For extra flavor, brown the sweet potato cubes in a pan before adding them to the sauce.
- If the sauce is too thin, mash a piece of sweet potato into it to thicken it naturally.
How long does this dish keep?
Keeps for 3 days in the fridge. Best when reheated gently in a pot to let the flavors meld.
