Easy Vietnamese Curry
A super easy dinner & chill weeknight favorite of mine
Servings: 2
Calories: 499kcal
Ingredients
- 2 lbs bone in skin on chicken thighs
- 4 cloves garlic crushed
- 3 tbsp curry powder
- 1 tbsp neutral oil plus extra for frying
- 1 tbsp fish sauce
- 2 tsp garlic powder optional
- 2 tsp chili powder optional
- 1 shallot diced
- 1 lb potatoes or other root vegetables of choice, cubed
- 2-4 cups chicken stock or as needed, see notes
- 2 bay leaves
- 1 can coconut milk 5.6oz/165ml/the small can
Instructions
- Marinate your chicken with half of the garlic, 2 tablespoons curry powder, 1 tablespoon of oil and 1 tablespoon of fish sauce. If you’re using garlic and chili powder, add one teaspoon of each as well. Let sit on the countertop while you to prep the vegetables or for as long as 2 hours.
- In a medium-sized saucepan or saute pan over medium high, heat up 1-2 tbsp of oil and brown your chicken on both sides. Remove and set aside.
- Reduce the heat to medium and add the shallot and remaining garlic and fry for a minute or two. Stir in the vegetables, the remaining curry powder, and the remaining chili and garlic powder, if using. Fry for a few minutes more.
- Add 1/2 cup of chicken stock and scrape with a wooden spoon to deglaze the bottom of the pan.
- Add the chicken, bay leaves, and enough chicken stock to just halfway cover the chicken (about 1 cup, but it depends on the size of the pot you use). Cover partially with a lid and simmer for 30 minutes.
- Add the coconut milk and simmer, partially covered, for another 15 minutes, then adjust seasoning and serve.
Notes
Several people have said they prefer 1l/4 cups of stock so I've added that here.
Nutrition
Calories: 499kcal | Carbohydrates: 37.6g | Protein: 39.8g | Fat: 36g | Saturated Fat: 2.6g | Cholesterol: 114mg | Sodium: 960mg | Potassium: 1151mg | Fiber: 5.2g | Sugar: 3g