Vietnamese · intermediate
Vietnamese Sweet Potato And Chicken Coconut Curry
A fragrant, mildly spiced coconut curry with tender chicken thighs, golden sweet potato chunks, bruised lemongrass, and warm curry aromatics.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a large bowl, toss chicken thighs with mild curry powder, half the minced garlic, and 1 tablespoon of halal fish sauce. Marinate for 15 minutes.
- 02
Heat vegetable oil in a medium soup pot over medium heat. Add remaining garlic and bruised lemongrass stalks, stirring for 1 minute until fragrant.
- 03
Add marinated chicken to pot and cook for 4 to 5 minutes, turning occasionally until browned on all sides.
- 04
Pour in halal chicken broth and cubed sweet potatoes. Bring liquid to a gentle boil, then lower heat to simmer covered for 12 minutes.
- 05
Uncover, stir in coconut milk and remaining 1 tablespoon of fish sauce. Simmer gently uncovered for another 8 to 10 minutes until sweet potatoes are tender and sauce is silky.
- 06
Discard lemongrass stalks, taste sauce for seasoning, and serve hot with crusty warm baguette or jasmine rice.
A LITTLE KITCHEN KNOW-HOW
Infused Lemongrass Braising (Nấu Cà Rí)
Simmering marinated proteins and root vegetables in aromatics and broth before finishing with coconut milk to create a fragrant, light curry base.
Notes from the kitchen
- Bruise lemongrass stalks thoroughly with the back of a knife or mallet to release essential oils into the broth.
- Keep the curry at a gentle simmer after adding coconut milk to prevent the coconut emulsion from splitting.
- Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
