Teresa's Recipes
Vietnamese Coconut Curry Chicken
Indulge in the vibrant flavors of Vietnam with this aromatic Coconut Curry Chicken. This dish marries tender chicken thighs with a medley of colorful vegetables, all simmered in rich coconut milk and a blend of fragrant spices. Each mouthful is a delightful journey through the bustling streets of Vietnam, where the warm sun and spicy aromas create an unforgettable culinary experience. Perfect served over fluffy rice, this dish is not only comforting but also a celebration of fresh ingredients and bold flavors.
Ingredients
- 4 cups, for serving Cooked rice
- 1/4 cup, chopped (for garnish) Fresh cilantro
- to taste Salt
- 1 teaspoon Sugar
- 2 tablespoons Fish sauce
- 1, diced Red bell pepper
- 2, sliced Carrots
- 2 medium, cubed Potatoes
- 1 can (13.5 oz) Coconut milk
- 1 teaspoon Turmeric powder
- 2 tablespoons Curry powder
- 1 tablespoon, minced Fresh ginger
- 4 cloves, minced Garlic
- 1 large, diced Onion
- 1.5 pounds, boneless and skinless, cut into chunks Chicken thighs
- 2 tablespoons (for sautéing) Vegetable oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 30g
- Sodium: 800mg
- Sugar: 3g
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- 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.
- Increase the heat slightly and add the chicken thighs. Cook until browned on all sides, about 5-7 minutes.
- Sprinkle the curry powder and turmeric over the chicken and stir well to coat all pieces evenly with the spices.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the cubed potatoes, sliced carrots, and diced red bell pepper to the pot. Stir to combine all ingredients.
- Cover the pot and let the curry simmer for approximately 20 minutes, or until the vegetables are tender and the chicken is cooked through.
- Season the curry with fish sauce, sugar, and salt to taste. Adjust the seasoning as needed.
- Serve the Vietnamese Coconut Curry Chicken over a bed of warm cooked rice, and garnish with freshly chopped cilantro before serving.
Tips
- For a spicier curry, add sliced chili peppers or a dash of chili powder.
- You can substitute chicken thighs with tofu for a vegetarian version. Just sauté the tofu until golden before adding other ingredients.