Ingredients

• Chicken: 1 kg (about 2.2 lbs) (thighs, wings, or whole chicken, cut into medium-sized pieces)

• Potatoes: 3 large, peeled and cut into cubes

• Sweet Potatoes: 2 large, peeled and cut into cubes (or use more potatoes)

• Carrots: 2, peeled, carved into flowers or cut into pieces

• Coconut Cream/Milk: 400ml (1 can)

• Fresh Coconut Water: 300ml (or chicken broth/stock)

• Onion: 1, cut into wedges

• Lemongrass (Sả): 3-4 stalks, bruised and cut into sections

• Garlic: 4-5 cloves, minced

• Seasoning:

  • Curry Powder: 2-3 tablespoons

  • Five-Spice Powder: 1/2 teaspoon (optional)

  • Fish Sauce: 2-3 tablespoons

  • Sugar: 1-2 tablespoons

  • Salt, Pepper: To taste

• Cooking Oil

• Baguette, Rice Vermicelli (Bún), or Rice for serving

Instructions

1. Prep and Marinate the Chicken:

   • Wash the chicken, drain, and pat dry. Marinate the chicken with 1 tablespoon of curry powder, 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1/2 teaspoon of pepper, and a little minced garlic. Mix well and let the chicken marinate for at least 30 minutes.

2. Sauté:

   • Sauté the minced garlic in oil until fragrant.

   • Add the bruised lemongrass stalks and sauté until fragrant.

   • Add the marinated chicken to the pot and stir-fry quickly until the chicken is seared.

   • Add the remaining curry powder and five-spice powder (if using) and stir-fry for about 1-2 minutes.

3. Braise the Curry:

   • Pour the fresh coconut water (or chicken broth) into the pot and bring to a boil.

   • Reduce the heat, cover, and simmer for about 15-20 minutes until the chicken is tender.

   • Add the potatoes, sweet potatoes, and carrots. Season with more fish sauce, sugar, and salt to taste.

   • Continue simmering until the vegetables are tender (about 15-20 more minutes).

4. Finish:

   • Once the chicken and vegetables are tender, add the coconut cream/milk and the onion wedges. Bring back to a gentle boil.

   • Taste and adjust the seasoning one last time.

   • Turn off the heat and ladle the curry into a bowl. You can sprinkle with some herbs like culantro or basil (optional).

Serving

Vietnamese Chicken Curry is typically served hot with crispy toasted baguette, fresh rice vermicelli noodles, or white rice.