Vietnamese Chicken Curry With Sweet Potatoes Recipe

Name: Vietnamese Chicken Curry With Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons curry powder; 1/2 teaspoon salt; 1 lb boneless skinless chicken thighs; 2 tablespoons vegetable oil; 1 tablespoon shallot, chopped; 2 teaspoons garlic, minced; 1/2 teaspoon dried red chili pepper flakes; 3 tablespoons fish sauce; 1 tablespoon sugar; 2 lemongrass, stalks; 1 inch piece fresh ginger; 1 1/2 cups chicken broth; 3 carrots, peeled and sliced; 1 1/2 cups coconut milk, unsweetened; 1 medium onion, cut into wedges; 1 sweet potato, peeled and cut into 1-inch cubes; Garnishes; 1/4 cup asian basil leaves; 1/4 cup fresh cilantro; 2 scallions, chopped

Servings: persons

3 tablespoons curry powder
1/2 teaspoon salt
1 lb boneless skinless chicken thighs
2 tablespoons vegetable oil
1 tablespoon shallot, chopped
2 teaspoons garlic, minced
1/2 teaspoon dried red chili pepper flakes
3 tablespoons fish sauce
1 tablespoon sugar
2 lemongrass, stalks
1 inch piece fresh ginger
1 1/2 cups chicken broth
3 carrots, peeled and sliced
1 1/2 cups coconut milk, unsweetened
1 medium onion, cut into wedges
1 sweet potato, peeled and cut into 1-inch cubes
Garnishes
1/4 cup asian basil leaves
1/4 cup fresh cilantro
2 scallions, chopped

1
Combine 2 tablespoons of the curry powder and the salt in a medium bowl. Add the chicken thighs and turn to coat the meat evenly. Set aside for 30 minutes.
2
Cut the lemongrass stalk into 3-inch pieces and smash them with the flat side of a knife, set aside. Peel the ginger and cut into 3 slices, set aside.
3
Heat the oil in a large pot. Add the shallot, garlic, dried red chili flakes and the remaining 1 tablespoon of curry powder; stir for about 10 seconds.
4
Add the chicken and cook until golden, 3-4 minutes.
5
Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce heat.
6
Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook for 15 minutes or until vegetable are tender.
7
Transfer to a serving bowl and top with garnishes.

589

kcal

Calories

Fat

Carbs

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 20 ingredients. The key ingredients include: 3 tablespoons curry powder, 1/2 teaspoon salt, 1 lb boneless skinless chicken thighs, 2 tablespoons vegetable oil, and more.

Yes, Vietnamese Chicken Curry With Sweet Potatoes 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 With Sweet Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions