Vietnamese Coconut Curry Chicken

Ingredients

• Cooked rice (4 cups, for serving)
• Fresh cilantro (1/4 cup, chopped (for garnish))
• Salt (to taste)
• Sugar (1 teaspoon)
• Fish sauce (2 tablespoons)
• Red bell pepper (1, diced)
• Carrots (2, sliced)
• Potatoes (2 medium, cubed)
• Coconut milk (1 can (13.5 oz))
• Turmeric powder (1 teaspoon)
• Curry powder (2 tablespoons)
• Fresh ginger (1 tablespoon, minced)
• Garlic (4 cloves, minced)
• Onion (1 large, diced)
• Chicken thighs (1.5 pounds, boneless and skinless, cut into chunks)
• Vegetable oil (2 tablespoons (for sautéing))

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, minced garlic, and ginger to the pot. Sauté for about 3-4 minutes, or until fragrant and the onion becomes translucent.
3. Increase the heat slightly and add the chicken thighs. Cook until browned on all sides, about 5-7 minutes.
4. Sprinkle the curry powder and turmeric over the chicken and stir well to coat all pieces evenly with the spices.
5. Pour in the coconut milk and bring the mixture to a gentle simmer.
6. Add the cubed potatoes, sliced carrots, and diced red bell pepper to the pot. Stir to combine all ingredients.
7. Cover the pot and let the curry simmer for approximately 20 minutes, or until the vegetables are tender and the chicken is cooked through.
8. Season the curry with fish sauce, sugar, and salt to taste. Adjust the seasoning as needed.
9. Serve the Vietnamese Coconut Curry Chicken over a bed of warm cooked rice, and garnish with freshly chopped cilantro before serving.