Flavorful Vietnamese Chicken Curry Recipe for Dinner Tonight
Hello there foodies! Today, I’m excited to share a delicious and comforting recipe with you. This Vietnamese chicken curry with sweet potatoes is the perfect meal for chilly nights or when you’re in need of a little comfort food.
Curry is a dish rooted in the vibrant flavors of Vietnam, and this recipe is no exception. It features tender boneless, skinless chicken thighs, simmered with sweet potatoes, carrots, onions, and flavored with aromatic ginger, lemongrass and garlic. A little bit of curry powder adds a subtle spicy flavor to the dish without overpowering it.
But what really makes this dish sing is the coconut milk which gives the curry its creamy texture and rich flavor. The sweet potatoes simmered in coconut milk introduces a sweet element that complements the savory elements perfectly.
As a chef specializing in Vietnamese cuisine, I can tell you that this recipe is both authentic and mouth-watering. It’s easy to make and perfect for a cozy night at home with loved ones or when having guests over. Once you try it, you will definitely add it to your list of favorite recipes.
So let’s dive into this flavorful and aromatic Vietnamese chicken curry with sweet potatoes!
Why You’ll Love This Recipe
As a chef specializing in Vietnamese and Asian cuisine, I have created a recipe that will amaze your taste buds – my Vietnamese Chicken Curry with Sweet Potatoes Recipe. Trust me, you’ll love this recipe for many reasons.
Firstly, this dish is packed with flavors that are rooted in Vietnam’s rich culinary history. The vibrant combination of coconut milk, fresh ginger, lemongrass, garlic, scallions, and aromatic herbs such as cilantro and basil leaves make this curry full of depth and fragrance.
Secondly, this recipe is also very versatile. You can easily adapt it to your taste preferences by adjusting the spiciness level and sweetness with sugar and fish sauce. It accommodates different dietary restrictions too since it’s gluten-free, dairy-free, and paleo-friendly. Plus, it’s a great way to add more vegetables to your diet – sweet potatoes and carrots simmered in creamy coconut milk create the perfect balance of textures and nutrients.
Moreover, the ingredients used in this recipe are accessible at most grocery stores or specialty markets. You’ll have no trouble finding boneless skinless chicken thighs, yellow curry powder or even lemongrass stalks.
Finally, cooking Vietnamese Chicken Curry with Sweet Potatoes does not require exceptional culinary skills or equipment. The steps are simple to follow, making it an ideal recipe for beginners who want to experiment with Asian flavors. With a few basic tools like a pot and pan, you can make an authentic Vietnamese curry at home without spending hours prepping and planning.
In summary, Vietnamese Chicken Curry with Sweet Potatoes is a delightful dish that guarantees satisfaction on all fronts – taste, convenience, accessibility and versatility. Try it out today; you won’t regret it!
Ingredient List
To make our delicious Vietnamese Chicken Curry with Sweet Potatoes, we need the following ingredients:
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and cut into 2-inch pieces
- 1 onion, chopped
- 2 carrots, peeled and cut into 1-inch pieces
- 2 tbsp fresh ginger, grated
- 2 stalks of lemongrass, coarsely chopped
- 4 cloves of garlic, minced
- 1 shallot, finely chopped
- 1 tbsp curry powder
- 1 tbsp sugar
- 2 tbsp fish sauce
- 4 cups chicken broth
- 1 can of coconut milk
- Salt to taste
Garnish with some sliced scallions, fresh cilantro, and basil leaves.
Make sure to have all the ingredients ready before you start making the curry so that everything runs smoothly. Don’t forget to read through the entire recipe instructions so that you don’t miss anything.
The Recipe How-To
Now that we have gone through the introduction and discussed why you will love this recipe, let’s dive into the actual cooking process. In this section, I will guide you through step by step on how to create this delicious Vietnamese Chicken Curry with Sweet Potatoes recipe.
Prepping the Ingredients
You Will Need:
- 1 pound boneless skinless chicken thighs
- 2 medium sweet potatoes, cut into 2-inch pieces
- 2 carrots, cut into 1-inch pieces
- 1 onion, thinly sliced
- 4 garlic cloves, chopped
- 1 shallot, finely chopped
- 2 tablespoons fresh ginger, grated
- 2 medium stalks lemongrass, coarsely chopped
- 1 tablespoon curry powder
- Salt to taste
Before beginning to cook the curry, it is crucial to prepare all ingredients. Start by cleaning and cutting the chicken into small chunks. Then peel and chop the sweet potatoes and carrots. Thinly slice the onion, and chop the garlic and shallot. Finally, grate fresh ginger and chop lemongrass coarsely. Organize them on a plate or in a bowl so they are ready to be used.
Cooking the Curry
You Will Need:
- 1 tablespoon vegetable oil
- 2 Vietnamese chicken broth cubes or other types of broth or water
- 2 cups water
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 can coconut milk
- Fresh cilantro leaves and basil leaves for garnish
With all ingredients prepped, it is time to move on to cooking your curry. Begin by heating a large skillet or pot over medium-high heat. Add vegetable oil to coat the bottom of the pan.
Next, add onions and shallots to the hot pan with a pinch of salt until they turn translucent. Add garlic, ginger and lemongrass to the mixture and stir continuously for 1-2 minutes.
Add chicken chunks to the skillet and brown them on all sides. Once browned, add curry powder to the pan, mix it with the chicken and let it cook for another minute.
Pour in chicken broth and water, and bring it to boil while stirring continuously. Once boiling, reduce heat to medium-low, and let the ingredients simmer for 15 minutes or until both chicken pieces and sweet potatoes are soft enough to eat.
Finally, pour coconut milk, fish sauce, and sugar into the pot. Add carrots into a pot and simmer for an additional 5-7 minutes until vegetables are fully cooked.
Serving Your Vietnamese Chicken Curry
Once your curry is fully cooked give everything a good stir, then taste it to see if more seasoning is needed. Adjust with more salt or sugar if necessary.
To serve, transfer your Vietnamese Chicken Curry with Sweet Potatoes onto a plate or bowl. Sprinkle fresh cilantro leaves and basil
Substitutions and Variations
If you want to make some changes or modifications to this Vietnamese chicken curry with sweet potatoes recipe, here are a few ideas for substitutions and variations that will add some flavor and variety to your dish.
– Protein: Instead of chicken thighs, you can use boneless, skinless chicken breast, tofu, or any other protein of your choice such as shrimp, fish or beef. If using beef, make sure to cook it until it’s tender.
– Vegetables: Feel free to add in other veggies such as bell peppers, snow peas, green beans, or broccoli. Just be mindful of the cooking time and adjust accordingly so that they don’t get overcooked.
– Spices: While curry powder is the main flavor component of this recipe, feel free to experiment with other spices like cumin, turmeric or paprika. You can also use store-bought curry powder or make your own blend at home.
– Sweet Potato: Though sweet potatoes work best in this recipe because of their natural sweetness, you could use regular potatoes instead as a substitute.
– Coconut milk: Can’t find coconut milk? Swap it out for heavy cream instead or use other non-diary options such as soy milk or almond milk.
– Paleo & Whole30 Version: To make this recipe paleo and whole30 friendly, leave out the sugar and potato starch (corn flour). Replace the sugar with coconut sugar and the potato starch with arrowroot flour.
By experimenting with different proteins, vegetables and spices, you can create a new variation on this delicious Vietnamese chicken curry with sweet potatoes every time you cook it. The possibilities are endless!
Serving and Pairing
Serving Vietnamese chicken curry with sweet potatoes is an experience that will leave your taste buds tingling. One of the best things about this hearty and satisfying dish is that it can be enjoyed on its own or paired with other dishes for a more complete meal.
To keep things simple and let the flavors of the curry shine, serve it over a bed of steamed rice. This will help soak up all those delicious juices from the curry and make sure that you’re not missing out on a single morsel.
If you’re looking to take things up a notch, consider pairing this curry with some fresh herbs like scallions, cilantro, and basil. These herbs will add a burst of freshness and bright flavor that will balance out the rich flavors of the stew.
For a more well-rounded meal, you can also serve this dish with a side salad or some stir-fried vegetables. Carrots, broccoli, and bell peppers all work well in this context thanks to their pleasantly crisp texture and ability to hold up against the strong flavors of the curry.
Lastly, don’t forget about drinks! This dish pairs wonderfully with an ice-cold beer or a light white wine. If you want to keep things non-alcoholic, try serving it with some Thai iced tea or cucumber water for a refreshing twist.
Overall, serving Vietnamese chicken curry with sweet potatoes is as versatile as it is delicious. So get creative and experiment with different pairings to see what works best for you!
Make-Ahead, Storing and Reheating
As a busy chef, I know that time is precious. That’s why I always try to find ways to make cooking less time-consuming without compromising on quality or taste. With this Vietnamese Chicken Curry With Sweet Potatoes recipe, you can get ahead of the game by making it ahead of time and reheating it later.
To make ahead, prepare the curry as directed in the recipe but without adding the fresh herbs. Then let it cool down to room temperature and store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
When you’re ready to serve, reheat the curry on low heat on the stove or in the microwave until piping hot. Add fresh cilantro and basil leaves just before serving to add a burst of flavor.
If you have any leftovers, don’t worry! This curry dish actually gets even better when it sits in the fridge overnight as all of the flavors meld together. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating leftovers is super easy too. Simply microwave it for a few minutes until hot or warm it over low heat on the stove until heated through. If you find that your curry has thickened after being refrigerated, add a little water or chicken broth until you reach your desired consistency.
With these make-ahead and storing tips, you can save time and enjoy this delicious Vietnamese Chicken Curry With Sweet Potatoes anytime you want without sacrificing any of its authentic Vietnamese flavors.
Tips for Perfect Results
If you want to make a good Vietnamese Chicken Curry, the key lies in the flavors of the curry sauce. Here are some tips to make it more authentic and flavorful than ever.
Firstly, always use fresh ingredients such as fresh ginger, garlic, shallot, lemongrass, and herbs like scallions, cilantro or basil leaves. They add aroma, freshness and depth of flavor to the dish.
Secondly, marinate the boneless chicken thighs in some salt and curry powder for 20-30 minutes before adding them in the curry sauce. It enhances the flavor and also tenderizes them.
Thirdly, for a richer taste, use coconut milk instead of cream or regular milk. Coconut milk gives a creamy texture that balances the acidity from tomatoes or lime juice.
Fourthly, adjust spiciness according to taste by adding chili paste or red pepper flakes without overpowering the other flavors.
Fifthly, simmer sweet potatoes in chicken broth to make it tender and bring out its sweetness. Cut sweet potatoes into smaller pieces so they cook faster.
Next tip is to have patience while cooking. Cook the curry for at least 45 minutes on low heat so that all ingredients are cooked properly and all flavors blend together.
It’s common to serve this dish with rice or bread because they complement each other pretty well. Bun ca (fish noodle soup) or banh mi (Vietnamese sandwich) work well too!
Lastly don’t forget to garnish with fresh herbs like cilantro or basil leaves before serving because they add another layer of freshness to the dish that sets it apart from other curries.
Follow these tips and you will have a delicious Vietnamese Chicken Curry that you can enjoy with family and friends at any time of the day!
Bottom Line
In conclusion, this Vietnamese Chicken Curry with Sweet Potatoes is a perfect combination of sweet and savory flavors. The tender chicken and the soft sweet potatoes simmered in coconut milk topped with fresh herbs like scallions, cilantro, and basil leaves create an exotic aroma that will surely capture your senses. This dish rooted in Vietnam will introduce you to authentic Vietnamese cuisine and its distinct flavors.
The recipe is simple and easy to follow, and you can make it ahead of time for a quick dinner or freeze for later consumption. You can also incorporate some variations such as substituting chicken thighs for other meats like beef or tofu or adjusting the curry powder level according to your preference.
This dish pairs beautifully with steaming rice or bread and complements well with a refreshing cucumber salad or pickled vegetables. Additionally, this dish is suitable for any occasion like potlucks, gatherings, or just a weeknight dinner.
In conclusion, if you’re looking to try out new dishes that introduce exotic flavors into your palette, then this Vietnamese Chicken Curry with Sweet Potatoes is the perfect fit. So grab your apron, gather your ingredients and immerse yourself in Vietnamese culture through this delicious yet straightforward Vietnamese Chicken Curry with Sweet Potatoes recipe.
Vietnamese Chicken Curry With Sweet Potatoes Recipe
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
Instructions
- 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.
- 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.
- 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.
- Add the chicken and cook until golden, 3-4 minutes.
- Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce heat.
- 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.
- Transfer to a serving bowl and top with garnishes.