Vietnamese Coconut Chicken Curry

Ingredients

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 stalks lemongrass, bruised and cut into 2-inch pieces 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 cup chicken broth 1 cup chicken broth
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic, grated ginger, and bruised lemongrass stalks. Cook for 1-2 minutes until fragrant.
4. 4.
   Add the curry powder, turmeric powder, and chili flakes. Stir well to coat the aromatics.
5. 5.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
6. 6.
   Pour in the coconut milk and chicken broth. Stir in the fish sauce and sugar.
7. 7.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender.
8. 8.
   Season with salt to taste.
9. 9.
   Remove the lemongrass stalks before serving.
10. 10.
    Garnish with fresh cilantro and serve the Coconut Chicken Curry over steamed rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Curry powder — Use a good quality curry powder for the best flavor. If possible, opt for Vietnamese curry powder for an authentic taste.
• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier curry, increase the amount of chili flakes or add fresh chopped chili peppers.
• If you prefer a milder curry, reduce the amount of chili flakes or omit them altogether.
• To enhance the flavor, marinate the chicken in a mixture of curry powder, turmeric, and a splash of fish sauce for 30 minutes before cooking.
• For a thicker sauce, simmer the curry uncovered for the last 10 minutes of cooking to allow some of the liquid to evaporate.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Vietnamese Coconut Chicken Curry over steamed jasmine rice or with a side of crusty baguette to soak up the delicious sauce. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Coconut Chicken Curry in a vibrant serving bowl, allowing the yellow curry to stand out. Sprinkle some chopped cilantro on top for an appealing touch. Serve with a side of steamed rice or baguette slices.