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Vietnamese Curry | Alissa Nguyen

Vietnamese Curry

Vietnamese Curry

15 mins prepServes 4

A delightful Vietnamese curry made with marinated chicken, potatoes, carrots, and a rich coconut cream base. Perfectly paired with rice or bread, this dish brings back childhood memories and is easy to prepare! Following a few simple steps will lead to a comforting and flavorful meal that you can enjoy any time.

4 servings

What you need

sugar

1 tbsp sugar

water

black pepper

½ tsp black pepper

salt

1 tsp salt

coconut cream

14 oz coconut cream

fish sauce

3 tbsp fish sauce

lemongrass

3 tbsp lemongrass

onion

curry powder

2 tbsp curry powder

chicken

carrot

russet potato

1 russet potato

garlic

8 clove garlic

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Instructions

1: Marinate your chicken with all the ingredients listed under 'MARINADE' for at least 4 hours or overnight for best results.

2: When your chicken is done marinating, skin 2 carrots and 2 russet potatoes. Cut them into bite-sized pieces. Dice 1 onion.

3: Deep fry your potatoes so they're golden. Place onto a paper towel to catch any excess oil.

4: In a bottom-heavy pot, heat up some oil and sauté your onions until translucent.

5: Add your marinated chicken and cook for 10 minutes, moving it around during this time so it doesn't burn.

6: After 10 minutes, pour in 2.75 cups of water and 14 oz of coconut cream.

7: Deglaze the bottom, bring it to a slight boil, then add your carrots and bring it to a boil.

8: Once boiling, add your potatoes, bring it back to a boil, and turn off your heat.

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