Vietnamese Chicken Curry In A Crock Pot Recipe

Name: Vietnamese Chicken Curry In A Crock Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken thighs, bone-in, skin removed; 2 large sweet potatoes, peeled and cut into chunks; 1/2 red bell pepper, chopped; 1/2 green bell pepper, chopped; 3 -4 carrots, peeled and cut into chunks; 1 large onion, large dice; 4 -5 garlic cloves, chopped; 3 -4 stalks lemongrass, cut into large pieces and bruised; 2 inches piece ginger, sliced; 3 tablespoons curry powder (Vietnamese or Madras style); 2 -3 bay leaves; 3 tablespoons fish sauce; 2 (13 1/2 ounce) cans coconut milk; 2 cups chicken broth; 1 cup peas (optional); basil or Thai basil, to garnish

Servings: persons

8 chicken thighs, bone-in, skin removed
2 large sweet potatoes, peeled and cut into chunks
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
3 -4 carrots, peeled and cut into chunks
1 large onion, large dice
4 -5 garlic cloves, chopped
3 -4 stalks lemongrass, cut into large pieces and bruised
2 inches piece ginger, sliced
3 tablespoons curry powder (Vietnamese or Madras style)
2 -3 bay leaves
3 tablespoons fish sauce
2 (13 1/2 ounce) cans coconut milk
2 cups chicken broth
1 cup peas (optional)
basil or Thai basil, to garnish

1
Start by searing chicken thighs in a frying pan. Add to Crock Pot.
2
Add potatoes, carrots, peppers, onion, garlic, ginger, and lemongrass and bay leaves on top of chicken.
3
In a bowl, combine coconut milk (shake well), curry powder, and fish sauce. Add more or less curry to taste.
4
Pour coconut milk mixture over chicken and vegetables, tucking spice ingredients down into the mixture.
5
Add chicken broth until vegetables are almost, but not quite covered by the liquid. May use more or less than the 2 cups called for.
6
Cover.
7
Cook 6-8 hours on low, or 4-5 hours on high, or until chicken and vegetables are tender.
8
Add peas at the end, when ready to serve. They add a nice color.
9
Serve over rice. Jasmine or Basmati are nice, or use your favorite kind. May also be served with crusty french bread!
10
Garnish with basil. Enjoy!

933

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 chicken thighs, bone-in, skin removed, 2 large sweet potatoes, peeled and cut into chunks, 1/2 red bell pepper, chopped, 1/2 green bell pepper, chopped, and more.

Yes, Vietnamese Chicken Curry In A Crock Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Chicken Curry In A Crock Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions