Vietnamese Chicken Curry With Sweet Potatoes
- Reviews 2
Ready In: 1 hr
Serves: 4
Ingredients
- 3 tablespoons curry powder
- 1⁄2 teaspoon salt
- 1 lb boneless skinless chicken thighs
- 2 tablespoons vegetable oil
- 1 tablespoon shallot, chopped
- 2 teaspoons garlic, minced
- 1⁄2 teaspoon dried red chili pepper flakes
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 2 lemongrass, stalks
- 1 inch piece fresh ginger
- 1 1⁄2 cups chicken broth
- 3 carrots, peeled and sliced
- 1 1⁄2 cups coconut milk, unsweetened
- 1 medium onion, cut into wedges
- 1 sweet potato, peeled and cut into 1-inch cubes
Garnishes
- 1⁄4 cup asian basil leaves
- 1⁄4 cup fresh cilantro
- 2 scallions, chopped
Directions
- Combine 2 tablespoons of the curry powder and the salt in a medium bowl. Add the chicken thighs and turn to coat the meat evenly. Set aside for 30 minutes.
- Cut the lemongrass stalk into 3-inch pieces and smash them with the flat side of a knife, set aside. Peel the ginger and cut into 3 slices, set aside.
- Heat the oil in a large pot. Add the shallot, garlic, dried red chili flakes and the remaining 1 tablespoon of curry powder; stir for about 10 seconds.
- Add the chicken and cook until golden, 3-4 minutes.
- Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce heat.
- Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook for 15 minutes or until vegetable are tender.
- Transfer to a serving bowl and top with garnishes.
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