18 Vietnamese Chicken Curry With Sweet Potatoes Recipe Experience Flavor Like Never Before!
Published on: Mar 19, 2024
Vietnamese chicken curry with sweet potatoes is a popular and delicious dish that combines the bold flavors of traditional Vietnamese cuisine with the comforting warmth of a hearty curry. This recipe is easy to make and perfect for any occasion, whether you're looking for a quick weeknight meal or an impressive dish to serve at a dinner party. With the combination of tender chicken, creamy coconut milk, and sweet potatoes, this curry is sure to become a favorite in your household. So, let's dive into the recipe and discover the magic of Vietnamese chicken curry with sweet potatoes!
Main Ingredients: Coconut Oil, Garlic Cloves, Onion, Fresh Ginger Root
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Main Ingredients: Boneless Skinless Chicken Breasts, Onion, Chickpeas
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Main Ingredients: Sweet Potato, Chicken, Barbecue Sauce, Green Onion
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Ingredients:
For the curry paste:
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon ground turmeric
1 teaspoon paprika
2 cloves garlic
2 shallots
1 lemongrass stalk
1 red chili
1 thumb-sized piece of ginger
1 tablespoon vegetable oil
For the curry:
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 thumb-sized piece of ginger, minced
1 sweet potato, peeled and cut into bite-sized pieces
1 can coconut milk
1 cup chicken broth
2 tablespoons fish sauce
1 tablespoon brown sugar
1 lime, juiced
Salt and pepper to taste
Instructions:
To make the curry paste, start by toasting the coriander, cumin, and fennel seeds in a dry pan over medium heat for 1-2 minutes, until fragrant. Transfer the toasted seeds to a mortar and pestle and grind into a fine powder. Add in the ground turmeric and paprika and mix well.
Next, add the garlic, shallots, lemongrass, red chili, and ginger to the mortar and pestle. Grind until a paste forms. If you don't have a mortar and pestle, you can also use a food processor to make the paste.
In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add in the chicken and cook until it is lightly browned on all sides. Remove the chicken from the pot and set aside.
In the same pot, add another 2 tablespoons of vegetable oil and heat over medium heat. Add in the chopped onion and cook until it is soft and translucent, about 5 minutes. Then, add in the minced garlic and ginger and cook for another minute.
Add the curry paste to the pot and cook for 2-3 minutes, stirring constantly. This will help to release the flavors of the spices and herbs. Then, add in the sweet potatoes and stir to coat them in the curry paste.
Pour in the coconut milk, chicken broth, fish sauce, brown sugar, and lime juice. Stir well and bring the mixture to a simmer. Add the chicken back into the pot and let it cook for 20-25 minutes, until the sweet potatoes are tender and the chicken is fully cooked.
Taste the curry and adjust the seasoning with salt and pepper, if needed. Serve the Vietnamese chicken curry with sweet potatoes over a bed of steamed rice and enjoy!
Now that you have the recipe for this delicious Vietnamese chicken curry with sweet potatoes, it's time to get cooking! This dish is perfect for those looking to explore new flavors and add some variety to their dinner routine. Plus, it's a great way to introduce your family and friends to the wonderful world of Vietnamese cuisine. So, try out this recipe and impress your loved ones with your culinary skills!
