Editorial sample recipeVietnameseintermediateDairy-FreeGluten-Free

Vietnamese Sweet Potato And Chicken Coconut Curry

Name: Vietnamese Sweet Potato And Chicken Coconut Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 600 g boneless skinless chicken thighs, cut into 1.5-inch bite pieces; 1 large orange sweet potato, peeled and cubed into 1-inch pieces; 3 stalks fresh lemongrass, trimmed and bruised with a mallet; 1.5 tbsp mild curry powder, Vietnamese or Madras style; 4 cloves garlic, minced; 400 ml light coconut milk, canned; 400 ml halal chicken broth; 2 tbsp halal fish sauce; 2 tbsp neutral cooking oil

A fragrant, mildly spiced coconut curry with tender chicken thighs, golden sweet potato chunks, bruised lemongrass, and warm curry aromatics.

Prep: 20 min
Cook: 30 min
Total: 50 min

AI-generated illustration of Vietnamese Sweet Potato And Chicken Coconut Curry

AI illustration

Technique to learn

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.

Instructions

Step 1: 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.
Step 2: Heat vegetable oil in a medium soup pot over medium heat. Add remaining garlic and bruised lemongrass stalks, stirring for 1 minute until fragrant.

Step 3: Add marinated chicken to pot and cook for 4 to 5 minutes, turning occasionally until browned on all sides.

Step 4: Pour in halal chicken broth and cubed sweet potatoes. Bring liquid to a gentle boil, then lower heat to simmer covered for 12 minutes.

Step 5: 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.

Step 6: Discard lemongrass stalks, taste sauce for seasoning, and serve hot with crusty warm baguette or jasmine rice.

Cooking tips

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.

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