Want more deliciousness? Follow me on X @TeresasRecipes
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
- 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
- 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.
Dietary Information
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
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...