Best 5 Vietnamese Chicken Curry With Sweet Potatoes Recipes

VIETNAMESE CHICKEN CURRY WITH SWEET POTATOES

Steps:

• 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.

VIETNAMESE CHICKEN CURRY IN A CROCK POT

Steps:

• Start by searing chicken thighs in a frying pan. Add to Crock Pot.
• Add potatoes, carrots, peppers, onion, garlic, ginger, and lemongrass and bay leaves on top of chicken.
• In a bowl, combine coconut milk (shake well), curry powder, and fish sauce. Add more or less curry to taste.
• Pour coconut milk mixture over chicken and vegetables, tucking spice ingredients down into the mixture.
• Add chicken broth until vegetables are almost, but not quite covered by the liquid. May use more or less than the 2 cups called for.
• Cover.
• Cook 6-8 hours on low, or 4-5 hours on high, or until chicken and vegetables are tender.
• Add peas at the end, when ready to serve. They add a nice color.
• Serve over rice. Jasmine or Basmati are nice, or use your favorite kind. May also be served with crusty french bread!
• Garnish with basil. Enjoy!

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK

Steps:

• Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
• Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
• Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
• Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
• Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.

TOP RATED VIETNAMESE CHICKEN CURRY

Steps:

• Heat oil in large pot and fry onions and garlic for 1 minute.
• Add the chicken and continue cooking for 3 minutes.
• Add all the spices.
• Stir everything together for a few minutes.
• Let cook until chicken is tender.
• Add the rest of the ingredient.
• Bring to a boil and simmer gently for about 20 mintes.
• Garnish with cilantro before serving in bowls.
• Eat with French bread or serve with steamed rice.

CHICKEN, SWEET POTATO & COCONUT CURRY

Steps:

• Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
• Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.