Vietnamese Chicken Curry With Sweet Potatoes

Name: Vietnamese Chicken Curry With Sweet Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 3 tablespoons curry powder; 1/2 teaspoon salt; 1 lb boneless skinless chicken thighs; 2 tablespoons vegetable oil; 1 tablespoon shallot, chopped; 2 teaspoons garlic, minced; 1/2 teaspoon dried red chili pepper flakes; 3 tablespoons fish sauce; 1 tablespoon sugar; 2 lemongrass, stalks; 1 inch piece fresh ginger; 1 1/2 cups chicken broth; 3 carrots, peeled and sliced; 1 1/2 cups coconut milk, unsweetened; 1 medium onion, cut into wedges; 1 sweet potato, peeled and cut into 1-inch cubes; 1/4 cup asian basil leaves; 1/4 cup fresh cilantro; 2 scallions, chopped

Submitted by Jean R

"Vietnamese style curries are lucious. You can serve this with steamed rice or over asian rice noodles. From Pleasures of the Vietnamese Table."

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Ready In:: 1hr
Ingredients:: 19
Serves:: 4

ingredients

3 tablespoons curry powder
¹⁄₂ teaspoon salt
1 lb boneless skinless chicken thighs
2 tablespoons vegetable oil
1 tablespoon shallot, chopped
2 teaspoons garlic, minced
¹⁄₂ teaspoon dried red chili pepper flakes
3 tablespoons fish sauce
1 tablespoon sugar
2 lemongrass, stalks
1 inch piece fresh ginger
1 ¹⁄₂ cups chicken broth
3 carrots, peeled and sliced
1 ¹⁄₂ cups coconut milk, unsweetened
1 medium onion, cut into wedges
1 sweet potato, peeled and cut into 1-inch cubes
Garnishes
¹⁄₄ cup asian basil leaves
¹⁄₄ cup fresh cilantro
2 scallions, chopped

directions

Combine 2 tablespoons of the curry powder and the salt in a medium bowl. Add the chicken thighs and turn to coat the meat evenly. Set aside for 30 minutes.
Cut the lemongrass stalk into 3-inch pieces and smash them with the flat side of a knife, set aside. Peel the ginger and cut into 3 slices, set aside.
Heat the oil in a large pot. Add the shallot, garlic, dried red chili flakes and the remaining 1 tablespoon of curry powder; stir for about 10 seconds.
Add the chicken and cook until golden, 3-4 minutes.
Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce heat.
Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook for 15 minutes or until vegetable are tender.
Transfer to a serving bowl and top with garnishes.

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Reviews

Absolutely wonderful recipe. I fell in love with this dish when I had it at a Vietnamese restaurant. This recipe gets the flavor just right. Only issue is how to remove the three chunks of ginger. It forgets about the three pieces cut from the 1" of ginger.

Jackie J.
Exceptional recipe. So flavorful, perfect balance in taste. But everything from this book has been excellent. Thanks for posting this recipe so others can try it.

YungB

RECIPE SUBMITTED BY

Jean R

My husband, Paul, and I enjoy travel, good food and spending time with family. We have six fun, busy kids (blended family). I adore greyhounds but don't currently have one. They are sweet, calm dogs. I can highly recommend adopting a retired racer. Update - We did recently adopt a Staffordshire/Shepard mix from a rescue group. He's lovable and sweet, though needs to be much more active than our old greys did. <img src="http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> I have lived in California, Pennsylvania, New York, Oregon, Colorado, North Carolina, Austria (you know, The Sound of Music) and Germany (ahh Bavaria!)

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