Chicken and Sweet Potato Curry With Coconut and Caramel

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

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 8

Ingredients

• 1  lb boneless skinless chicken breast, cubed
• 3  sweet potatoes, peeled and cubed
• 3  tablespoons curry powder (Indian)
• 1  tablespoon ground turmeric
• 2  shallots, chopped
• 2  inches ginger, peeled and diced
• 2  lemongrass, stalks chopped
• 2  tablespoons raw sugar (or use white sugar)
• 2  tablespoons  sesame oil (or vegetable oil)
• 3  tablespoons  chili flakes
• 3  tablespoons fish sauce
• 2 1⁄2 cups coconut milk
• 1  bunch cilantro, stems removed
• 1  bunch basil, stems removed
•  salt and pepper

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.