Savor the Comfort of Vietnamese Chicken Curry at Home

Enjoy the rich and aromatic flavors of Vietnamese Chicken Curry, a delightful dish perfect for gatherings.

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Prep Time 30

Cook Time 45

Marinating Time 4

Total Time 5 15

Servings: 4 bowls

Course: Dinner

Cuisine: Vietnamese

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry Base

3 medium Shallots Aromatic base for depth of flavor; substitute with onions if unavailable.
4 cloves Garlic Adds pungency and character; use fresh for best results.
1 thumb Ginger Provides warmth and spiciness; fresh ginger is preferred.
3.5 lbs Whole Chicken Main protein, flavorful when cooked slowly; can substitute with thighs or drumsticks.
2 tbsp Yellow Curry Powder Key spice blend providing color and warmth; adjust quantity for spiciness.
1 tbsp Salt Enhances overall flavor; sea salt recommended for better taste.
1 tbsp Chicken Bouillon Powder Adds umami flavor; use low-sodium version if preferred.
1 tbsp Sugar Balances spice and adds sweetness; adjust based on taste.
2 tbsp Vegetable Oil For sautéing without overpowering flavors; can use peanut oil.
1 tbsp Paprika Adds color and subtle flavor; substitute with cayenne for heat.
2 tbsp Shaoxing Wine Enhances marinade flavor; can use dry sherry for a substitute.

For the Vegetables

2 medium Potatoes Provides heartiness; cut into large pieces to prevent falling apart.
1 medium Taro Adds unique flavor and texture; substitute with sweet potatoes if needed.
2 medium Carrots Contributes sweetness; ensure they are cut larger to maintain structure during cooking.
2 stalks Lemongrass Aromatic herb giving citrus notes; fresh stalks are best.

For the Creamy Broth

1 tsp Turmeric Powder For color and earthiness; can be omitted for allergies.
1 tsp Five Spice Powder Adds complexity; adjust to taste.
2 leaves Bay Leaves Infuses flavor during cooking; remember to remove before serving.
1 cup Coconut Water Provides natural sweetness and hydration; can substitute with vegetable broth.
1 can Coconut Milk Adds creaminess and richness; use light coconut milk for a lower-calorie option.
1 cup Whole Milk For creaminess and body; could substitute with almond milk for a lighter version.
2 tbsp Fish Sauce Traditional Vietnamese ingredient gives umami depth; use soy sauce for a vegan option.

For Serving

1 loaf French Baguette Perfect for dipping; can replace with rice or rice noodles for serving.

Equipment

food processor
Large skillet
large pot
Measuring cups
Measuring spoons

Method

Cooking Instructions

Prepare Aromatics: Begin by pulsing shallots, garlic, and ginger in a food processor until finely chopped, achieving a fragrant paste. Reserve half for the marinade and set aside the other half for later use in the Vietnamese Chicken Curry.
Marinate Chicken: In a large bowl, combine the chicken pieces with the reserved aromatics, yellow curry powder, salt, sugar, chicken bouillon, and vegetable oil. Mix well, ensuring all the chicken is coated thoroughly. Cover and refrigerate for 3-4 hours, or ideally overnight.
Pan-Fry Vegetables: Heat vegetable oil in a large skillet over medium heat. Add the potatoes, taro, and carrots, frying until golden, about 5-7 minutes. Transfer them to a plate and set aside.
Pan-Fry Chicken: In the same skillet, add marinated chicken pieces in batches, cooking for about 6-8 minutes until golden brown on all sides. Transfer the browned chicken to a separate plate.
Sauté Aromatics: In a large pot, add lemongrass and remaining aromatics. Cook for 3-4 minutes until fragrant.
Add Spices: Sprinkle in yellow curry powder, turmeric, five-spice powder, and bay leaves. Stir these spices into the mixture for about 2 minutes.
Combine Chicken and Broth: Return the seared chicken to the pot, pour in coconut water and season with extra salt. Bring to a gentle simmer and cover. Cook for about 20 minutes.
Final Additions: After 20 minutes, add whole milk, coconut milk, and the previously pan-fried vegetables. Stir gently and let everything simmer for an additional 15 minutes.
Serve: Remove bay leaves and lemongrass stalks. Ladle the Vietnamese Chicken Curry into bowls and serve hot, garnished with cilantro and green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 750mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Marinate overnight for maximum flavor infusion. Cut vegetables larger to maintain structure during cooking. Adjust seasoning towards the end for best results.

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