Vietnamese Yellow Chicken Curry Recipe

Name: Vietnamese Yellow Chicken Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 yellow onion, quartered and thinly sliced; 4 cloves garlic, minced; Kosher salt; 2 stalks lemongrass, tender part only, halved lengthwise and cut into thirds; 4 thick slices peeled fresh ginger; 3 tablespoons mild yellow curry powder; 2 tablespoons firmly packed brown sugar; 1 can coconut milk, well shaken; 1 cup low-sodium chicken broth; 2 tablespoons Asian fish sauce; 6 bone-in chicken thighs, skinned (2 1/2 to 3 pounds); 3 carrots, peeled and cut into chunks; 2 russet potatoes (about 1 1/4 pounds), cut into chunks; Steamed rice, for serving; Chopped fresh basil, for garnishing

Servings: persons

1 tablespoon canola oil
1 yellow onion, quartered and thinly sliced
4 cloves garlic, minced
Kosher salt
2 stalks lemongrass, tender part only, halved lengthwise and cut into thirds
4 thick slices peeled fresh ginger
3 tablespoons mild yellow curry powder
2 tablespoons firmly packed brown sugar
1 can coconut milk, well shaken
1 cup low-sodium chicken broth
2 tablespoons Asian fish sauce
6 bone-in chicken thighs, skinned (2 1/2 to 3 pounds)
3 carrots, peeled and cut into chunks
2 russet potatoes (about 1 1/4 pounds), cut into chunks
Steamed rice, for serving
Chopped fresh basil, for garnishing

1
In a large saucepan over medium heat, add the oil and warm until hot.
2
Add the onion, garlic, and a pinch of salt and cook, stirring, until it softens, about 5 minutes.
3
Add the lemongrass, ginger, curry powder, and sugar and cook, stirring, until the spices are fragrant, about 30 seconds.
4
Pour in the coconut milk, broth, and fish sauce and bring to a boil.
5
Add the chicken, carrots, potatoes, and 1 teaspoon salt, and stir to combine.
6
Cover and simmer, stirring occasionally, until the chicken and vegetables are cooked through, about 30 minutes.
7
Taste and season with salt if necessary.
8
Serve over rice, garnished with the basil.

665

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 16 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 yellow onion, quartered and thinly sliced, 4 cloves garlic, minced, Kosher salt, and more.

Yes, Vietnamese Yellow Chicken Curry Recipe 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!