While meals that can be made in mere minutes are always welcome, sometimes it’s nice to make something that takes time, its aromas wafting throughout the house for hours.
That is what this Vietnamese curry is. Time. Fragrance. Pungency. Warmth. Comfort.
Rushing this won’t work. Shortcuts are not always good for everything, right? In this instance in particular, if you cut corners, you cut quality — and I know that isn’t what you want to do with your meals. In addition to the cooking time, the marinating time adds to the anticipation.
Use the simmering time to read a magazine, a chapter in the book by your bedside, or talk to family and friends. Get them excited for this meal. But don’t relax so much that you forget to start the rice, as you will want that ready to soak up all the good flavors.
~ David
Coconut Chicken Curry
Click icon below to print recipe!
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup plus 2 tablespoons vegetable oil
- 1/2 cup curry powder
- Kashmiri chile powder, or milder chile powder, from 1 to 4 tablespoons
- 1/2 cup soy sauce
- 3 lemongrass stalks, cut into 3-inch pieces and smashed
- 1 large onion, peeled and diced
- 2 cups coconut water, plus additional or plain water
- 3 large carrots, peeled and cut into 3/4-inch pieces
- 3 large yellow-fleshed potatoes, cut into 3/4-inch pieces, peeling is optional
- 1 tablespoon sugar
- 14-ounce can coconut milk
- steamed rice, for serving
- cilantro leaves for garnish
Instructions
- In a large bowl, whisk together 1/4 cup vegetable oil, curry powder, chile powder (use as much or as little as you like), and soy sauce. Add chicken pieces and toss until well coated. Set aside for at least 2 hours, and preferably overnight in the refrigerator.
- In a large skillet (14-inch), fry the lemongrass and onion in 2 tablespoons oil until slightly softened and fragrant. Increase the heat to high, add chicken and cook until browned all over (reserve marinade). This will take about 5-10 minutes. The bottom of the pan will get dark brown, but don’t worry, this will add to the sauce.
- Once the mixture is caramelized, add coconut water to deglaze the bottom, scraping up all the brown bits. Add any reserved marinade. Keep stirring the chicken to prevent scorching. Bring to the boil then reduce heat to medium-low and simmer for 20-30 minutes, stirring often, until chicken is tender.
- Add carrots, potatoes and sugar and simmer, uncovered, for another 45 minutes, adding up to 3 cups water (or coconut water), a little at a time as needed, to keep the curry from drying out.
- Add coconut milk, stir and remove from the heat.
- Taste and adjust seasoning as desired. It should be savory and spicy, with a hint of sweetness, to embody a true Vietnamese chicken curry. Divide among bowls, serve with rice and garnish with cilantro.
- Serves 4-6.
© 2024 Copyright Cocoa & Lavender
Adapted from Eat Like a Viêt by Jenny Lam
John / Kitchen Riffs
June 18, 2022 at 7:34 amI love curry, any kind, so this is definitely my kind of dish. No, not the quickest recipe, but very straightforward and simple to execute. And so much flavor! Really like the addition of soy sauce — gives this dish a nice backbone, I’ll bet. Good stuff — thanks.
Cocoa & Lavender
June 19, 2022 at 11:19 amIt’s is a really amazing dish, John. I’m glad I toned it down a bit by using skinless and boneless things. Just perfect,
Arden
June 18, 2022 at 9:51 amI am so making this, it looks yummy.
Cocoa & Lavender
June 19, 2022 at 11:19 amLet me know what you think! We love it!
Eha
June 18, 2022 at 4:18 pmHow delightful to see you on ‘my’ side of the Pond . . . and with such an interesting recipe as I have survived two curry-freak husbands and over half a century of cooking ‘curries’ from over twenty countries. As you state your coconut chicken curry is closest to the famed Vietnamese dish which itself was an import and is not native to the country . . . now you have somewhat altered that to bring us a temptation to try !!! I am surprised you can buy the soft, sweetish, turmeric-ridden Vietnamese curry powder necessary in Arizona . . . . with the dozens of very different ‘curry’ powders used here I have to order this one from my spice merchant in Melbourne . . . also I do not have a baker making the necessary baguettes to mop up the thin and copious broth generated . . . BUT, you have brought back memories and I may very well try your version, perchance with Vietnamese rice noodles which are the other classic accompaniment and which I can get at the market . . . thanks heaps 🙂 !!!
Cocoa & Lavender
June 19, 2022 at 11:20 amAh, you know I love things on your side of the pond! 🙂 The Vietnamese curry powder is easily found in larger Asian markets — makes all the difference but hard to find one without the dreaded G. I bet this would be great with the rice noodles – rice works well for us!
Sherry M
June 19, 2022 at 1:05 amchicken thighs are so good for curries. i tend to use sri lankan curry pastes and powders for my cu rries as i like the sweetness and spiciness. coconut is great too.
Cocoa & Lavender
June 19, 2022 at 11:21 amOoh, Sherry — I will need to look for the Sri Lankan curry powder! Sounds wonderful.
Ronit
June 19, 2022 at 10:13 amThis looks so tasty! Love the deep color of the dish, and all these aromatic additions.
I also played with coconut milk and curry this week, but in a totally different direction. So enjoyable! 🙂
Cocoa & Lavender
June 19, 2022 at 11:21 amI just saw your post for the week come in – can’t sit to read it and, most likely, make it!
Pauline
June 20, 2022 at 2:33 amI adore Vietnamese flavours, so popular in my part of the world, and this curry looks perfect for a curry night and a Vietnamese food night. I love that it has soy sauce , and I’m fortunate to be able to grow lemon grass. I can’t tolerate as much curry heat now as I could in my younger years, but I’ll give it a good crack. Can’t wait to make this one, thanks David.
Cocoa & Lavender
June 20, 2022 at 8:12 amHi Pauline — I used a sweet curry for this (not at all spicy) so maybe that would help you? Glad you like the recipe and hope it comes out well!
Jeff the Chef
June 20, 2022 at 7:05 amThis sounds so delicious, David. I was so surprised to see that it’s made with chicken! I don’t know why I’d assumed it would be beef. I’m a huge fan of chicken thighs.
Cocoa & Lavender
June 20, 2022 at 8:15 amThanks, Jeff. The original recipe had chicken pieces with skin and bone but I opted for a slightly healthier version and used only the skinless, boneless thighs. I don’t think the recipe suffered at all. (I did make the original recipe as written…) And, now that you mention it, beef would be good here!
mimi rippee
June 20, 2022 at 12:50 pmI don’t know why but when I whip up a curry, I go the Indian route – with tomatoes or yogurt. I never think of coconut milk and lemon grass. But I do love those flavors, and always have those curry pastes on hand. So much food, so little time…
Cocoa & Lavender
June 23, 2022 at 9:04 amI often go to the Indian route, as well, Mimi… But I realized it was missing a lot of good flavors out there! There are so many curries from other areas of Asia… All of them worth trying!
Eha
June 23, 2022 at 6:00 pmDavid – ‘Curries’ do not just come from over 20 other countries in Asia. What about the delicious South American ones . . . and my favourite party dish must surely be ‘Bobotje’, that fabulous fusion ‘curry’ from South Africa going way back to the influx of Indian labourers !!! And in modern cuisine methinks Kashmiri chilli powder is used to ‘refreshen’ so many European dishes these days . . 🙂 !
Ron
June 20, 2022 at 11:44 pmWow, this one sounds very tasty, even for one like me who doesn’t enjoy curry powder. I’ve never looked for Kashmiri chile powder, so you’ve given me a challenge.
As for taking one’s time when cooking, for me it’s one of the pleasures of retirement. There’s nothing like the smell of a stew or curry slowly cooking on the stove whilst one enjoys a cup of tea and a good read.
Cocoa & Lavender
June 23, 2022 at 9:04 amRon – I have absolutely fallen for Kashmiri chili powder. It adds a heat and flavor like nothing else. I hope you can find some, and maybe a gentle Vietnamese curry powder to try
Kelly | Foodtasia
June 21, 2022 at 3:04 pmDavid, you had me at “aromas wafting throughout the house for hours”! That is truly one of the joys of a good meal! My daughter is visiting this week and I’ve put this on our list of dishes to make. I’ve found a recipe for Vietnamese curry powder that I’ll use. Can’t wait!
Cocoa & Lavender
June 23, 2022 at 9:05 amIt’s funny that you mention finding the recipe for Vietnamese curry powder online, as I did the same thing. Used store-bought for the first couple of tests, and I think I will try making my own. Homemade is always better! I hope you and your daughter enjoyed it, Kelly.
Kelly | Foodtasia
July 9, 2022 at 12:43 pmDavid, we loved this curry! The sweet and spicy flavors were wonderful, the vegetables perfectly cooked, and the chicken meltingly tender. It was the first time I’ve used soy and curry powder in the same dish. It was perfect!
Cocoa & Lavender
July 9, 2022 at 4:58 pmThanks, Kelly! I am so glad – it is such an unusual combination of spices and the soy sauce really gives it a different profile.
2pots2cook
June 23, 2022 at 3:38 amJust like Jeff, I assumed it’s beef made. Reason unknown. Anyway, love curry, all the versions, but this shall wait until autumn. Until then, anything in the open air works for us…
Cocoa & Lavender
June 23, 2022 at 9:06 amPerhaps it is because the curry itself is so dark. I had yet one more person say they thought it was beef. Yes, this is a perfect autumnal dish, as it will warm you from inside out!
Raymund
June 23, 2022 at 5:58 pmSo much flavour, marinating is the key to this. Have an Indian friend and they usually mariante meat days in advance to develop the flavours, simmering is important too, low heat and let the meat absorb the sauce. Defnitely there are no shortcuts in making a good curry. Great recipe
Cocoa & Lavender
June 26, 2022 at 4:10 amSo often, I forget to marinate the meat 24 hours in advance… Drives me crazy when I forget! It’s nice to have time to cook throughout the day and the aromas take over.
Helen Knight
June 24, 2022 at 9:08 amWhat a great comment “Shortcuts are not always good for everything” David Scott Allen!
Hopefully, Your Coconut Chicken Curry will aromas wafting throughout the house 🙂 I want to try it very soon. Thank you!
Cocoa & Lavender
June 26, 2022 at 4:11 amThanks so much, Helen. I try to think back to when making shortcuts became so important. I’m sure it was when I was young, and all products were being made to save time and energy. That’s one of the reasons I really love the slow food movement. I hope you enjoy this curry very much!
Frank | Memorie di Angelina
June 24, 2022 at 9:09 amLooks incredibly appetizing! I do really enjoy Japanese curries for their mild but savory flavor. (Better than the Indian style, though let’s keep that our little secret…) Would this be something along those lines, albeit with some southeast Asian touches like the coconut milk and lemongrass?
Cocoa & Lavender
June 26, 2022 at 4:12 amYou know, Frank, I don’t think I’ve ever had a Japanese curry. You know what this means… I will now be researching them and you may even see one here soon. This is a fairly mild curry, especially with the Vietnamese curry powder, and the coconut milk really makes it special.
Valentina
July 2, 2022 at 10:02 pmI love curries and I’m with you on enjoying recipes that take time. Don’t think I’ve ever had a curry with soy sauce — or a Vietnamese curry of any sort. So interesting! Can’t wait to try it. 🙂 ~Valentina
Cocoa & Lavender
July 4, 2022 at 5:37 amThis is ridiculously good, Valentina. I have now made my own Vietnamese curry powder to give that a try. It’s so much fun playing in the kitchen!
John
July 3, 2022 at 2:46 amThis curry looks so beautifully rich and warming, David. Perfect for the wet and wintry weather we’re experiencing here now.
Cocoa & Lavender
July 4, 2022 at 5:41 amThe curry is perfect for your weather now, John. I hope you and Dean give it a try!
Christina Conte
July 20, 2022 at 6:14 pmI’ve never tried a Vietnamese curry, but I love all the ingredients, so I am sure I’d be a fan! Saving this for when it’s cooler!
Cocoa & Lavender
July 23, 2022 at 7:57 amYes, a cool weather dish for sure. But so worth it!