Vietnamese Chicken Curry With Sweet Potatoes

Recipe by Jean R
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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