Vietnamese Chicken Curry With Sweet Potatoes Recipes

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MILD COCONUT CHICKEN CURRY WITH SWEET POTATO



Mild Coconut Chicken Curry with Sweet Potato image

Made with Indian curry paste, chicken, coconut milk, and turmeric. Served with white jasmine rice and sweet potatoes. Garnish with fukujinzuke, a Japanese pickled radish. It's deeeelicious!

Provided by Emi Goya

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil, divided
2 yellow onions, chopped
6 tablespoons mild curry paste (such as Patak's®)
2 large cloves garlic, minced
4 chicken breasts
4 cups water
1 russet potato, chopped
1 sweet potato, diced, or more to taste
2 teaspoons sea salt, divided
1 (14 ounce) can coconut milk
1 carrot, chopped
2 tablespoons ground turmeric
1 ½ tablespoons white sugar
1 tablespoon soy sauce
1 lime, juiced
2 cups cooked jasmine rice

Steps:

  • Heat 1 tablespoon oil in a heavy pot over medium-high heat. Add onions, curry paste, and garlic and saute until onion is softened, 3 to 4 minutes. Make sure to mix well. Add chicken breasts, water, and russet potato. Reduce heat to medium-low and cook for 40 minutes.
  • Meanwhile, heat remaining oil in a pan over medium heat. Add sweet potato and 1/2 teaspoon sea salt and toss to coat with oil. Cook, tossing frequently, until potatoes start to brown on the bottom, 5 to 7 minutes. Set potatoes aside.
  • Add coconut milk, carrot, turmeric, sugar, soy sauce, and remaining sea salt to the pan. Stir and return to a simmer, about 5 minutes. Stir in lime juice and season with additional salt, if desired.
  • Serve curry with a scoop of sweet potatoes on top of jasmine rice.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 36.7 g, Cholesterol 32.3 mg, Fat 15.6 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 10.2 g, Sodium 836.8 mg, Sugar 7.9 g

VIETNAMESE CHICKEN CURRY WITH SWEET POTATOES



Vietnamese Chicken Curry With Sweet Potatoes image

Vietnamese style curries are lucious. You can serve this with steamed rice or over asian rice noodles. From Pleasures of the Vietnamese Table.

Provided by Jean R

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

3 tablespoons curry powder
1/2 teaspoon salt
1 lb boneless skinless chicken thighs
2 tablespoons vegetable oil
1 tablespoon shallot, chopped
2 teaspoons garlic, minced
1/2 teaspoon dried red chili pepper flakes
3 tablespoons fish sauce
1 tablespoon sugar
2 lemongrass, stalks
1 inch piece fresh ginger
1 1/2 cups chicken broth
3 carrots, peeled and sliced
1 1/2 cups coconut milk, unsweetened
1 medium onion, cut into wedges
1 sweet potato, peeled and cut into 1-inch cubes
1/4 cup asian basil leaves
1/4 cup fresh cilantro
2 scallions, chopped

Steps:

  • Combine 2 tablespoons of the curry powder and the salt in a medium bowl. Add the chicken thighs and turn to coat the meat evenly. Set aside for 30 minutes.
  • Cut the lemongrass stalk into 3-inch pieces and smash them with the flat side of a knife, set aside. Peel the ginger and cut into 3 slices, set aside.
  • Heat the oil in a large pot. Add the shallot, garlic, dried red chili flakes and the remaining 1 tablespoon of curry powder; stir for about 10 seconds.
  • Add the chicken and cook until golden, 3-4 minutes.
  • Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce heat.
  • Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook for 15 minutes or until vegetable are tender.
  • Transfer to a serving bowl and top with garnishes.

VIETNAMESE CHICKEN CURRY IN A CROCK POT



Vietnamese Chicken Curry in a Crock Pot image

Make and share this Vietnamese Chicken Curry in a Crock Pot recipe from Food.com.

Provided by thatgirlcancook

Categories     Stew

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 16

8 chicken thighs, bone-in, skin removed
2 large sweet potatoes, peeled and cut into chunks
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
3 -4 carrots, peeled and cut into chunks
1 large onion, large dice
4 -5 garlic cloves, chopped
3 -4 stalks lemongrass, cut into large pieces and bruised
2 inches piece ginger, sliced
3 tablespoons curry powder (Vietnamese or Madras style)
2 -3 bay leaves
3 tablespoons fish sauce
2 (13 1/2 ounce) cans coconut milk
2 cups chicken broth
1 cup peas (optional)
basil or Thai basil, to garnish

Steps:

  • Start by searing chicken thighs in a frying pan. Add to Crock Pot.
  • Add potatoes, carrots, peppers, onion, garlic, ginger, and lemongrass and bay leaves on top of chicken.
  • In a bowl, combine coconut milk (shake well), curry powder, and fish sauce. Add more or less curry to taste.
  • Pour coconut milk mixture over chicken and vegetables, tucking spice ingredients down into the mixture.
  • Add chicken broth until vegetables are almost, but not quite covered by the liquid. May use more or less than the 2 cups called for.
  • Cover.
  • Cook 6-8 hours on low, or 4-5 hours on high, or until chicken and vegetables are tender.
  • Add peas at the end, when ready to serve. They add a nice color.
  • Serve over rice. Jasmine or Basmati are nice, or use your favorite kind. May also be served with crusty french bread!
  • Garnish with basil. Enjoy!

Nutrition Facts : Calories 457.5, Fat 35.5, SaturatedFat 22.3, Cholesterol 79, Sodium 836.9, Carbohydrate 16.3, Fiber 3, Sugar 4.2, Protein 21.2

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