Picture this: you’re sitting at home on a chilly evening, wrapped up in your favorite blanket with a hot cup of tea in your hand. It’s the perfect setting for some comfort food, something that will warm you from the inside out. That’s where this Vietnamese Chicken Curry comes in.
As a chef specializing in Vietnamese and Asian cuisine, I can attest to the deliciousness of this recipe. Not only is it packed with flavor, but it’s also incredibly simple to make thanks to the use of a crock pot. Just toss in the ingredients and let it do its magic while you go about your day.
Now, I know what you might be thinking – why not just order takeout? While there’s certainly no shame in treating yourself to some yummy Vietnamese cuisine from time to time, there’s something truly special about being able to make it yourself. Plus, when made from scratch with fresh ingredients, this dish is much healthier than anything you’ll get from a restaurant.
So, if you’re looking for something warm and comforting to chase away the winter blues, look no further than this Vietnamese Chicken Curry recipe. Trust me – your taste buds (and your soul) will thank you.
Why You’ll Love This Recipe
Are you someone who is always on the lookout for new and exciting flavors to add to your repertoire? Look no further than this Vietnamese Chicken Curry recipe! Packed with aromatic spices such as lemongrass, ginger, and curry powder, this dish has a distinctly Southeast Asian flavor profile that is sure to impress even the most discerning palate.
One of the best things about this recipe is how easy it is to make. Simply toss all of the ingredients into your crock pot and let it do its thing. By the time you come home from work, you’ll have a delicious, hearty meal waiting for you. It’s perfect for busy weeknights when you don’t have a lot of time to spend in the kitchen.
What really sets this recipe apart, though, is the use of coconut milk. This creamy, slightly sweet ingredient balances out the heat from the spices and gives the dish a luxurious texture that will have you coming back for more. Plus, it’s packed with healthy fats that are good for your heart and brain.
Don’t be intimidated by the long list of ingredients — many of them are pantry staples that you probably already have on hand. And if there’s something you don’t like or can’t find at the store, there are plenty of substitutions and variations that will still result in a delicious meal.
Trust me, once you taste this Vietnamese Chicken Curry, it will become a staple in your recipe arsenal. Not only is it easy and flavorful, it’s also a great way to shake up your meal routine and try something new. So what are you waiting for? Grab your crock pot and get cooking!
Let’s take a look at the essential ingredients you’ll need to make this Vietnamese Chicken Curry in a Crock Pot.
- 2 lbs Chicken thighs, boneless and skinless
- 3 cloves Garlic, finely minced
- 2 inch Ginger, finely chopped
- 1 Onion, coarsely chopped
- 2 Carrots, peeled and sliced into thick rounds
- 1 Green Bell Pepper, cut into bite-sized pieces
- 1 Red Bell Pepper, cut into bite-sized pieces
- 1 Sweet Potato, peeled and cubed
- 1 cup Peas
- 2 Bay Leaves
- 3 tbsp Curry Powder (we prefer Madras curry powder for this recipe)
- 3 tbsp Fish Sauce
- Salt (1 tsp)
- 1 can Coconut Milk (13.5 oz)
- Thai Basil (optional)
- Lemongrass (optional)
All of these ingredients are readily available at your local grocery store. However, if you cannot find Thai basil or lemongrass, don’t worry! These are optional ingredients that won’t affect the overall flavor of your Vietnamese chicken curry too much.
The Recipe How-To
Now that you have gathered all the ingredients and prepared them, it’s time to get cooking! In this section, I will guide you step-by-step on how to make the perfect Vietnamese Chicken Curry in a Crock Pot.
Step 1: Preparing the Chicken
- Step 1.1: Take 2 lbs of chicken thighs and remove the skin. Cut each chicken thigh into bite-size pieces and rinse it under cool running water.
- Step 1.2: Season the chicken with salt and set aside.
Step 2: Making the Curry Paste
- Step 2.1: In a small bowl, mix together Madras curry powder with a little bit of chicken stock until it forms a paste.
Step 3: Preparing the Vegetables
- Step 3.1: Peel and chop 3 garlic cloves, 1 small onion, and a 2-inch piece of ginger.
- Step 3.2: Slice 1 green bell pepper, 1 red bell pepper, and peel and slice 2 carrots into thin rounds.
- Step 3.3: Peel and chop one small sweet potato into small cubes
Step 4: Cooking in a Crock Pot
- Step 4.1: Place the seasoned chicken pieces in the Crock Pot
- Step 4.2: Then add in the sliced onion, garlic, and ginger.
- Step 4.3: Mix in the curry paste until it coats all the chicken pieces.
- Step 4.4: Add in the sliced green bell pepper, red bell pepper slices, chopped sweet potato cubes and thin carrot rounds along with one can of mixed peas and stir everything together
- Step 4.5 Pour in one can of coconut milk, one cup of chicken broth, one can of mixed peas, two tablespoons of fish sauce, and two bay leaves. Stir everything gently to ensure that all ingredients are evenly distributed.
- Step 4.6: Cover the Crock Pot and set it on high for 3 hours or low for 6 hours.
Step 5: Adding final touches
- Step 5.1: Once the cooking time is up, remove the bay leaves.
- Step 5.2: Add in a handful of Thai basil or regular basil.
- Step 5.3 Give it a final stir before serving with steamed rice or noodles.
Enjoy your delicious and soulful Vietnamese Chicken Curry in a Crock Pot!
Substitutions and Variations
Looking to shake things up? Experiment with these substitutions and variations for a tasty twist on the classic Vietnamese Chicken Curry.
– Vegetarian: Swap the chicken thighs for firm tofu and use vegetable broth instead of chicken broth to make this dish vegetarian-friendly.
– Seafood: Try swapping the chicken thighs for peeled shrimp or diced fish for a delicious seafood version of this dish.
– Spice Level: Adjust the heat to your preference by adding more or less curry powder, or try using different types of chili peppers like Thai bird’s eye chilies for extra spiciness.
– Veggies Galore: This recipe welcomes various veggies. You can use baby corn, zucchini, mushrooms, green beans, cauliflower among others based on what you have available in your pantry.
– Herbs: Add more herbs like chopped cilantro or mint in addition to basil and Thai basil for an explosion of flavors.
– Rice: Serve it over white rice noodles, brown rice or steamed jasmine rice
No matter how you customize it each variation will have its own special place on the dining table.
Serving and Pairing
One of the best things about Vietnamese Chicken Curry is that it can be served with a variety of dishes. The combination of tender chicken and rich, creamy curry sauce goes well with a range of sides, from rice to noodles to vegetables.
For a traditional Vietnamese meal, serve your chicken curry over steamed rice. Jasmine rice is a great choice for its fragrant aroma and ability to absorb the delicious flavors of the sauce. Alternatively, you can try serving your curry with vermicelli noodles or flat rice noodles for a hearty and filling dish.
If you want to add more veggies to your meal, consider pairing your chicken curry with some stir-fried bok choy or broccoli florets. The crisp, fresh taste of these green veggies will provide a nice contrast to the richness and creaminess of the curry.
To complement the bold flavors of the dish, pair it with a light and refreshing beverage like iced tea or lemonade. For a more authentic Vietnamese experience, try serving the curry with unsweetened Vietnamese coffee or iced coconut water.
Whatever you choose, make sure to garnish your dish with some fresh Thai basil leaves for an extra burst of flavor and color. This vibrant herb is a classic ingredient in Vietnamese cooking that adds a unique floral aroma to any dish.
With its versatility and delicious flavor profile, Vietnamese Chicken Curry is sure to become one of your go-to meals for any occasion. Whether you’re cooking for a weeknight dinner or hosting a dinner party for friends and family, this savory and satisfying dish is sure to impress.
Make-Ahead, Storing and Reheating
Once you’ve whipped up a batch of this mouthwatering Vietnamese chicken curry, you can store your leftovers in either the refrigerator or freezer, depending on when you plan to consume them.
To store in the refrigerator, transfer the curry to an airtight container and place it in the fridge. When stored properly, your Vietnamese chicken curry will last for up to five days without losing any of its signature flavors.
If you’d like to keep your Vietnamese chicken curry for longer, consider freezing it. Allow the curry to completely cool down first before transferring it into freezer-safe containers. This dish can last in the freezer for up to 3 months.
When reheating your leftover Vietnamese chicken curry, make sure it reaches an internal temperature of at least 165°F (74°C) to ensure it is safe for consumption. You can reheat your curry on the stove or in the microwave.
However, be aware that coconut milk tends to break down when heated excessively or rapidly, which can cause your sauce to split and become oily. To avoid this issue, try reheating your curry slowly over low heat while stirring continually. If you notice any separation occurring, don’t panic – just mix it back together with a whisk or immersion blender.
Pro tip: The flavors of this delicious slow-cooked curry actually intensify after being refrigerated or frozen and then reheated!
Tips for Perfect Results
Making a mouth-watering Vietnamese Chicken Curry in a Crock Pot is easier than you thought! Follow these Tips for Perfect Results and savor a delicious and authentic Vietnamese chicken dish that will impress everyone.
First, use Madras curry powder to get the traditional cà ri flavor. It is easily found at any Asian market or spice section of your local grocery store. If you can’t find Madras, substitute with another type of curry powder or Thai curry.
Second, don’t skip the fish sauce! It may seem odd to Western palettes, but fish sauce adds umami depth and enhances the overall flavor of the dish. Add 1-2 tablespoons, depending on how salty you like your curry.
Third, let the curry sit for at least twenty minutes after cooking before serving to allow the flavors to settle and develop further. This is especially important if you plan to keep leftovers. The leftover curry will taste even better the next day!
Fourth, use chicken thighs instead of breasts for a juicier meat texture. The long cooking time allows them to become tender and flavorful without drying out like chicken breasts would.
Fifth, add a little coconut milk towards the end of cooking for an extra creamy texture and sweetness. However, be careful not to add too much or it may overpower the other flavors in the curry.
Lastly, serve over rice noodles or steamed rice with fresh herbs like basil or Thai basil as a garnish. These herbs add an aromatic burst of freshness that balances out the richness of the curry.
By following these Tips for Perfect Results, you’ll make an amazing Vietnamese-style slow-cooked chicken curry that’s sure to satisfy all taste buds!
Now that you have read the main recipe along with its essential details, I’ll share some frequently asked questions (FAQs) about the Vietnamese chicken curry crock pot recipe. These are some of the most common queries asked by amateur cooks and curious foodies, which can help you avoid common mistakes while preparing and cooking this delicious and authentic curry dish. So, read on to get some handy tips and tricks for preparing this fantastic recipe like a pro.
Is Vietnamese curry the same as Thai curry?
Get ready for a flavor explosion with Vietnamese chicken curry! Unlike its thicker Japanese and Thai curry counterparts, this dish boasts a thinner consistency, reminiscent of Japanese curry, but with a touch of sweetness from creamy coconut milk, a trademark of Thai cuisine. The broth is so good, you’ll definitely want to grab some bread and use it as a vessel for soaking up every last drop.
Is Vietnamese curry different from Indian curry?
Vietnamese chicken curry stands out from other curries due to its unique preparation method and flavor profile. Rather than simply cooking the chicken, it is first marinated to infuse the meat with an abundance of flavor.
How do you keep curry from getting watery in a slow cooker?
Are you tired of your slow-cooked curry turning out watery? Fear not, as there is a handy trick to thicken it up. Consider using whole fat yoghurt or cream, which will add a rich, creamy texture to your dish. Another great option for thickening is the addition of butter at the end of cooking to create a more substantial consistency. So don’t let a watery curry ruin your meal – instead, try adding some cream or butter to enhance its flavor and texture.
What is Vietnamese curry made of?
If you’re a fan of Vietnamese and Asian cuisine, then the Vietnamese chicken curry soup, also known as cà ri gà, is a must-try dish. Made using a combination of madras curry powder, lemongrass, coconut milk, and coconut water, this soup strikes a perfect balance between being heartily filling and light in texture. To enjoy the dish fully, you can serve it alongside a delicious baguette or rice noodles.
In conclusion, this Vietnamese Chicken Curry recipe is a real game-changer for anyone who loves exotic and flavorful cuisine. With its blend of unique ingredients like lemongrass, ginger, and fish sauce, combined with the familiar savory taste of chicken and vegetables cooked to perfection in coconut milk and authentic curry powder, this dish is a must-try for anyone who loves to experiment with new flavors.
Not only is this recipe easy to prepare using a crock pot or slow cooker, but it’s also versatile in terms of substitutions and variations, allowing you to create your own unique spin on the traditional Vietnamese Chicken Curry. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve at your next gathering, this recipe has got you covered.
So go ahead and give this Vietnamese Chicken Curry recipe a try today. Trust me, your taste buds will thank you! Just be sure to follow the tips and recommendations provided here for perfect results every time. And if you have any questions or concerns along the way, don’t hesitate to consult our FAQ section for further guidance.
In conclusion, there’s no excuse not to give this delectable dish a try. With its blend of bold flavors and simple preparation techniques, Vietnamese Chicken Curry is sure to become a new favorite in your cooking repertoire.
Vietnamese Chicken Curry in a Crock Pot Recipe
- 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
- Start by searing chicken thighs in a frying pan. Add to Crock Pot.
- Add potatoes, carrots, peppers, onion, garlic, ginger, and lemongrass and bay leaves on top of chicken.
- In a bowl, combine coconut milk (shake well), curry powder, and fish sauce. Add more or less curry to taste.
- Pour coconut milk mixture over chicken and vegetables, tucking spice ingredients down into the mixture.
- 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.
- Cook 6-8 hours on low, or 4-5 hours on high, or until chicken and vegetables are tender.
- Add peas at the end, when ready to serve. They add a nice color.
- Serve over rice. Jasmine or Basmati are nice, or use your favorite kind. May also be served with crusty french bread!
- Garnish with basil. Enjoy!
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