Chicken and Sweet Potato Curry With Coconut and Caramel

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

A sweet Vietnamese curry in the style of those common in Ho Chi Minh City. Adapted from Vietnamese Food and Cooking by Basan (2009).

Ingredients Nutrition

Directions

  1. Prep chicken, sweet potatoes, shallots, ginger, and lemon grass.
  2. Mix curry powder and turmeric with the chicken cubes.
  3. Put shallots, ginger, and lemon grass stalks in a blender and blend to a paste.
  4. Heat sugar with 1.5 tbsp water until sugar dissolves and turns golden. Remove from heat.
  5. Heat oil in a large pot or dutch oven. Brown the chicken, stirring, 3 or 4 minutes.
  6. Add the chilli flakes, fish sauce, coconut milk, half the cilantro, and half the basil. Add the cubed sweet potato and the caramelized sugar.
  7. Add about 1 cup of water, enough to just cover chicken and sweet potatoes.
  8. Cover and simmer 45 minutes. Season to taste and garnish with the remaining cilantro and basil.
  9. Serve with steamed long-grain rice.