Vietnamese Chicken Curry

It’s finally feeling colder in Southern California (and by colder, I mean a bitterly freezing 65 degrees)! In celebration of the rain gods bestowing precipitation upon us, I decided to make a hearty comfort soup that my mom used to cook for us when the weather was like this.

Vietnamese curry is different than curries made from other countries in that it is not as thick in consistency and it is seasoned with fish sauce (although Thai curries are made with fish sauce, too). You can choose to eat it with steamed white rice or rice vermicelli, or you can dip French bread into it. I personally have an strong affinity for rice vermicelli for some reason (I am oddly obsessed with noodles of all kinds), so I made that for this recipe. You can definitely feel free to try it with quinoa, brown rice, or any other grain that can be eaten with soup. You can also substitute the chicken for other proteins. I know I will be making it again soon with fried tofu pieces.

Give it a try and hopefully it’ll help keep you warm as we approach my favorite season of the year: winter!

Vietnamese Chicken Curry
(serves 4-6)

to marinate chicken:
1/4 of an onion, sliced
1 lb chicken, skin removed (I used bone-in thighs and drumsticks)
2 tbsp yellow curry powder
salt, pepper, and garlic powder

2 tbsp canola or vegetable oil
1 medium onion, cut into wedges
3 cloves of garlic
2 carrots, chopped into 1/2 inch chunks
3 white potatoes, cubed into same size as carrots
1/4 cup chopped lemongrass
4 tbsp fish sauce
4 tbsp yellow curry powder
1 quart low-sodium chicken broth
1 quart water
1 bay leaf
1 14-oz can of coconut milk
cilantro leaves, to garnish

  1. Marinate the chicken: season the chicken with a little bit of salt, pepper, and garlic powder.  Add curry powder and onions.  Refrigerate for at least 3 hours, but preferably overnight.
  2. In a large pot, heat oil on medium heat and saute onions and garlic for about a minute.  Throw in chicken and cook for about 7-10 minutes until onions become translucent.
  3. Add carrots and potatoes.  Cook for a couple minutes then add lemongrass and curry powder.  Cook for another 5-8 minutes.
  4. Pour water and chicken broth into the pot.  Add fish sauce and bay leaf and once it comes to a boil let it simmer on low for 20-30 minutes.
  5. Add coconut milk and bring back to a boil.  Then let it simmer on low for an hour.
  6. Serve with rice noodles, steamed white rice, or French bread.
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One thought on “Vietnamese Chicken Curry

  1. Pingback: Vegetarian Vietnamese Curry | It's More Than Just Pho

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