Vietnamese Chicken Curry
Ingredients
-
3
tablespoons
cooking oil
-
2
oz
shallot or onion, diced
-
1
lb
boneless and skinless chicken thighs, cut into big pieces
-
3
tablespoons
curry powder or Madras curry powder
-
2
pieces
lemongrass, white parts only, cut into 4-inch strips, pounded
-
4
oz
carrots, peeled and cut into chunks
-
6
oz
potatoes, peeled and cut into chunks
-
14.5
oz
chicken broth
-
½
cup
coconut milk
-
1
tablespoon
fish sauce or to taste
-
1
teaspoon
sugar
Instructions
- Heat oil in a small pot over medium heat and sauté the shallot or onion until softened.
- Add the chicken and stir before incorporating the curry powder, lemongrass, carrots, and potatoes.
- Stir to combine well, then add chicken broth and coconut milk.
- Turn the heat to low, cover the pot, and let it simmer for 20 to 30 minutes until the chicken, carrots, and potatoes are tender.
- Add fish sauce and sugar, stir to combine, and serve hot with steamed rice or French bread.
Nutrition Facts (estimated)
Servings
3
Calories
475
Total fat
29g
Total carbohydrates
21g
Total protein
34g
Sodium
1014mg
Cholesterol
144mg
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