Have you ever eaten Vietnamese chicken curry? Trust me; if you haven’t tried this dish before, you’re missing out big time. Compared to the curries in other countries, such as India or Thailand, the one from Vietnam is less spicy and is more on the sweet and fatty side.
With its delightful flavor, this curry is a perfect dish for any occasion. Being less spicy also means that everyone, even your kids, can enjoy this delicacy. Let’s get to the kitchen and make Vietnamese chicken curry with me!
What Is Vietnamese Chicken Curry
Curry is an extremely popular stew treat in Asian cuisine with many variations. The Vietnamese version is made with marinated chicken, sweet and regular potatoes, and a unique broth. The broth is an exceptional combination of coconut milk and soy milk, which is fatty and sweet but not overwhelming.
Like other delicacies in Vietnamese food culture, the curry’s flavor is very balanced with just enough savoriness, sweetness, and mild notes of spiciness. The root vegetables and chicken are stewed to perfection and incredibly tender.
Tools
The tools required for this recipe are very simple. I’m quite sure that you’ve already had them all in your kitchen.
Ingredients
The utmost important ingredient in this recipe is coconut milk. Without it, you won’t be able to recreate authentic Vietnamese curry.
Directions
No more beating around the bush. It’s time to make some delicious Vietnamese chicken curry!
Step 1: Prepare The Ingredients
Wash, peel, and cut the potatoes, sweet potato, and carrots into bite-sized pieces. Peel, wash, and cut the onion into bite-sized wedges.
I’d recommend soaking the sweet potato and potatoes in diluted salt water to prevent browning and help them keep their crispness.
Mince the shallots and garlic using a mini vegetable chopper. Cut the lemongrass into small pieces, then mince with the mini chopper. Cut 2 stalks of lemongrass into pieces.
Step 2: Marinate The Chicken
Marinate the chicken with a mixture of cooking oil, salt, brown sugar, minced garlic, minced shallot, minced lemongrass, curry powder, turmeric powder, chili powder, and ginger powder.
Rub the seasonings onto the meat thoroughly to better infuse the flavor. Marinate for at least 45 to 60 minutes. Let the chicken marinate for a night in the fridge if you have time.
Step 3: Cook The Curry
Briefly fry the sweet potato and potatoes until both sides turn golden. Doing this will help the vegetables keep their shape and shorten the cooking time. Don’t fry them for too long, as they can turn bitter. You also don’t need to cook them until they are well done.
Saute the chicken until golden brown on every side and set aside.
Place your large pot on the stove. Add oil, minced garlic, bay leaves, sliced lemongrass, and a little curry powder. Stir well and put the sauteed chicken in the pot.
Mix half the amount of coconut milk with water. Pour this coconut milk mixture into the pot and cook for 30 minutes.
Add the carrots first since this vegetable requires the longest cooking time.
After 10 minutes, toss in the sweet potato and potatoes. Season with 1 tablespoon of salt.
When the vegetables are cooked, mix the rest of the coconut milk with soy milk. Pour the mixture into the pot and add 2 tablespoons of sugar or adjust to taste. Add the onions, and cook for another 1 minute. Turn off the stove.
Step 4: Prepare The Side Dish
Bring a pot of water to a boil. Blanch the vermicelli noodles for 30 to 40 seconds. Drain the noodles. Add a little oil to the water to prevent the noodles from sticking together and give them a glossier finish. You can add the oil after or before putting in the noodles.
Garnish the curry bowl with spearmint or basil. Serve it with vermicelli noodles, bread, or rice. If you like, you can mix a little chili salt with lime juice to dip the chicken.
Handy Tips And Tricks
Here are a handful of practical tips and tricks to help your cooking experience smoother.
The Best Way To Store Leftover Curry
For the best taste, I’d recommend enjoying your curry as soon as you’re done cooking it. However, if you need to store leftovers, you can transfer the curry to an airtight container and put it in the fridge. It should last 2 to 3 days this way.
Freezing is also a solid choice for storing curry. Frozen curry will generally last for 2 to 3 months.
Try Vietnamese Chicken Curry Today!
What are you waiting for? Let’s gather the ingredients and cook up tasty Vietnamese chicken curry for your loved ones today. I’m sure that everyone will be impressed with your cooking skills after tasting this dish!
What do you think about today’s recipe? Share your results in the comment down below. I’d love to hear what you guys have to say. Last but not least, please do me a favor and share this article with other people. Thanks a lot!
Vietnamese Chicken Curry Recipe
Ingredients
Main Ingredients
- 1 kilogram chicken leg quarters (bone-in)
- 320 milliliters coconut milk
- 200 milliliters soy milk
- 250 milliliters water
- 2 carrots (400 grams)
- 4 potatoes (350 grams)
- 1 large sweet potato (200 grams)
- 1 onion
- 3 bay leaves
- Garlic, shallot, lemongrass
- Cooking oil
- Brown sugar
- Salt
For the marinade:
- 1 teaspoon cooking oil
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 1 tablespoon minced lemongrass
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon ginger powder
For serving:
- 500 grams vermicelli noodles
- Bread
- Basil
- Spearmint
- Lemon
- Cowhorn pepper
Instructions
- Wash, peel, and cut the potatoes, sweet potato, and carrots into bite-sized pieces.
- Soak the sweet potato and potatoes in diluted salt water
- Peel, wash, and cut the onion into bite-sized wedges.
- Mince the shallots and garlic using a mini vegetable chopper.
- Cut the lemongrass into small pieces, then mince with the mini chopper.
- Cut 2 stalks of lemongrass into pieces.
- Marinate the chicken using the listed ingredients for at least 45 to 60 minutes.
- Briefly fry the sweet potato and potatoes until both sides turn golden. Set aside.
- Saute the chicken until golden brown on all sides and set aside.
- Place your large pot on the stove. Add oil, minced garlic, bay leaves, sliced lemongrass, and a little curry powder. Stir well.
- Add the sauteed chicken to the pot.
- Mix half the amount of coconut milk with water. Pour this mixture into the pot and cook for 30 minutes.
- Add the carrots and cook for 10 minutes.
- Toss in the sweet potato and potatoes. Season with 1 tablespoon of salt.
- When the vegetables are cooked, mix the rest of the coconut milk with soy milk.
- Pour the mixture in and add 2 tablespoons of brown sugar.
- Add the onions, and cook for another 1 minute.
Video
Notes
- If you like, you can make the dipping for the chicken with a little chili salt and lime juice.
- Coconut milk powder is a possible alternative to coconut milk.
- Try slightly frying some taro and adding them to your curry for extra flavor.
- If you want a thicker curry, add some tapioca starch or cornstarch.
- You can swap the soy milk for regular cow’s milk or condensed milk. However, the flavor will be a bit different.
- Don’t stew the curry for too long, and avoid over-stirring.
- Follow the instruction carefully and always stir in the coconut milk and water mixture before adding the coconut milk and soy milk.
Tien – Alden
Content Writer
Expertise
Home Cooking, Recipe Development, Food Editor, Beverage Editor, Cooking-video Maker, Asian Food Content Creator
Education
Saigon Tourism College
Advanced Culinary Workshop, Beijing
Vietnamese Traditional Cooking School
American College of Vietnam
Alden is a skilled chef with expertise in Asian cuisines, known for blending traditional Vietnamese and Chinese cooking with contemporary innovations. Alden’s passion for Asian flavors and her creative approach to both food and beverages inspires fellow chefs and those aspiring to enter the field.