Vietnamese Chicken Curry

The Asian cuisine has many recipes for curry. Vietnamese curry is one the dishes that is served on special occasions such as, birthdays, weddings, etc.. One of the ingredients that has a special flavor in Vietnamese curry is lemongrass. The ingredients and method of making curry among all Asian cuisines are very much the same. However, the Vietnamese chicken curry recipe adds taro and deep fries the potatoes before cooking. This method will keep the potatoes in shape after cooking. I have a simple recipe for Vietnamese curry. I just use chicken thighs instead of the whole chicken. I also use curry powder that is sold in any Asian grocery market, and I believe it now can be bought at American supermarkets as well. I use coconut milk instead of coconut cream because I do not like the creamy taste of coconut cream.  Some people might prefer the coconut cream for the recipe. Basically, taste is very much each cook’s choice. The list of ingredients is quite long but very easily put together.

Ingredients:
2 lbs. chicken thighs, cut into big chunks
Marinade ingredients:
1 tsp salt
1 tsp sugar
1 tsp fish sauce
1 tsp chicken powder
1 tsp curry powder
1 tsp turmeric
Spice ingredients:
1 shallot, chopped
1 tsp garlic, minced
1 tsp fresh ginger
1 tsp fresh lemongrass
1/4 tsp chili powder
1/2 cup chopped onions
Vegetables:
2 sweet potatoes
2 regular potatoes
2 carrots
1 cup oil
Other ingredients:
3 cups water or chicken broth
2 cups coconut milk
2 stalks lemongrass
1 bay leaf
Garnish with chopped cilantro

Directions:
Wash the chicken thighs, which you can either cut up or leave whole. Place chicken in the bowl and add all the marinade ingredients. Mix well and marinate for a couple of hours or overnight.
Peel and cut all the potatoes and carrots. Soak the cut potatoes in salted water to prevent potatoes from turning brown.

When ready to deep-fry, drain the potatoes to prevent the water from getting into the hot oil and making a mess in your kitchen. Heat oil in a wok and deep-fry the potatoes until golden brown and set aside.

Heat 1 tbs oil in a deep sauté pan and add all the spice ingredients to the oil and cook until fragrant (about 1 minute).

Add chicken and brown chicken on all sides.

 Drop the lemongrass stalks and bay leaf.

Add water and carrots. Bring to boil.

 Cover and simmer for 20 to 30 minutes or until the chicken is almost cooked. Add the deep-fried potatoes and coconut milk.

 Adjust the seasoning at this point with fish sauce, salt, and sugar.

 Simmer for 10 more minutes. Ladle curry onto a serving bowl. Top with cilantro and serve with baguette, rice, or noodles.

 

NOTE – If you would like a thicker sauce, then add a cornstarch mixture (1 tbs of cornstarch and 3 tbs of water) at the end of the cooking time but let cook for several more minutes for an even thicker sauce.