Vietnamese Chicken Curry

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 810
• Protein: 39 g
• Carbs: 38 g
• Fat: 60 g

Ingredients

• 800 g Chicken leg ( cut into large chunks )
• 400 g Sweet potato ( in 3cm cubes )
• 200 g Carrot ( in thick slices )
• 400 ml Coconut milk
• 2 piece lemongrass ( crushed )
• 2 tbsp Curry powder
• 1 piece Onion ( sliced )
• 3 piece Garlic ( minced )
• 3 tbsp fish sauce
• 1 tbsp White sugar
• 2 tbsp Peanut oil

Instructions

1. Marinating the chicken

   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. Preparing the base

   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. Searing and aromatics

   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. Starting the simmer

   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. Cooking the vegetables

   Add the carrots and sweet potatoes. Continue cooking until the tip of a knife slides into the sweet potato like butter.

6. Finishing with coconut milk

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Best when reheated gently in a pot to let the flavors meld.