Vietnamese Curry Chicken

Vietnamese Curry Chicken
Main Dish Vietnamese Curry Chicken Kim Pham, Baton Rouge, LA

This flavorful curry chicken won the Main Dish category in the 2013 Sweet Rewards Recipe Contest.

Vietnamese Curry Chicken
Lemongrass and curry powder bring chicken and Louisiana sweet potatoes to life.
Write a review
  1. 1 tablespoon vegetable oil
  2. 3 pounds boneless, skinless chicken thighs, halved
  3. 2 cups chopped yellow onion
  4. 1 clove garlic, minced
  5. 2 cups chicken broth or water
  6. 1 (14-ounce) can coconut milk
  7. 1 stalk lemongrass, peeled and quartered
  8. 5 bay leaves
  9. 3 tablespoons curry powder
  10. 1 to 2 teaspoons crushed red pepper (optional)
  11. 1 tablespoon sugar
  12. ½ teaspoon salt
  13. ¼ teaspoon ground black pepper
  14. 3 sweet potatoes, peeled and cut into 1-inch pieces
  15. 2 carrots, peeled and cut into 1-inch pieces
  16. Cooked long-grain white rice
  17. Garnish: fresh cilantro
  1. In a large nonstick skillet or Dutch oven, add oil and heat over high heat. Cook chicken thighs until browned, about 2 minutes per side. Remove chicken from skillet and set aside.
  2. Reduce heat to medium. Add onion and garlic; cook until onion is translucent, about 2 minutes. Add chicken broth or water, coconut milk, lemongrass, bay leaves, curry, red pepper, sugar, salt, and black pepper.
  3. Bring liquid to a boil, then reduce heat to a simmer. Add sweet potato, carrot, and reserved chicken. Cook, uncovered, until sweet potato and carrot are tender and the liquid is reduced by half, 25 to 30 minutes.
  4. Garnish with cilantro, and serve warm with rice.
Louisiana Cookin


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.