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.