Name: Chicken Curry with Sweet Potatoes
Yield: Makes 4 servings
Ingredients: 3 tablespoons curry powder, preferably Three Golden Bells brand; 1/2 teaspoon salt, or to taste; 2 pounds skinless chicken thighs; 2 tablespoons vegetable oil; 1 tablespoon chopped shallot; 2 teaspoons minced garlic; 2 teaspoons ground chili paste or dried chili flakes, or to taste; 3 tablespoons fish sauce; 1 tablespoon sugar; 2 lemongrass stalks, cut into 3-inch pieces and bruised with the flat side of a knife; 1 (1-inch) piece ginger, peeled, cut into 3 slices and bruised with the flat side of a knife; 1 1/2 cups fresh chicken stock or store-bought low-sodium chicken broth; 3 carrots, peeled, cut on the diagonal into 2/3-inch pieces; 1 1/2 cups unsweetened coconut milk or cow's milk; 1 yellow onion, cut into wedges; 1 medium sweet potato (about 1 pound), peeled and cut into 1-inch cubes; 1/2 cup Asian basil leaves, cut in half; 8 sprigs cilantro, cut into 2-inch pieces; 2 scallions, chopped

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Ca ri ga

Editor's note: The recipe and introductory text below are excerpted from Pleasures of the Vietnamese Table by Mai Pham and are part of our story on Lunar New Year.

True to the Vietnamese style of curry-making, this recipe is milder and lighter than Indian or Thai curries. You can make this with chicken stock, but the coconut milk adds body and enhances the overall flavor. Depending on my mood and the time of year, I sometimes serve this with a warmed baguette (a French influence) instead of steamed rice. Other times, I just make the curry with more broth and serve it with rice noodles. Like other curries, it's delicious the next day.

Recipe information

Yield
Makes 4 servings

Ingredients

3 tablespoons curry powder, preferably Three Golden Bells brand

1/2 teaspoon salt, or to taste

2 pounds skinless chicken thighs

2 tablespoons vegetable oil

1 tablespoon chopped shallot

2 teaspoons minced garlic

2 teaspoons ground chili paste or dried chili flakes, or to taste

3 tablespoons fish sauce

1 tablespoon sugar

2 lemongrass stalks, cut into 3-inch pieces and bruised with the flat side of a knife

1 (1-inch) piece ginger, peeled, cut into 3 slices and bruised with the flat side of a knife

1 1/2 cups fresh chicken stock or store-bought low-sodium chicken broth

3 carrots, peeled, cut on the diagonal into 2/3-inch pieces

1 1/2 cups unsweetened coconut milk or cow's milk

1 yellow onion, cut into wedges

1 medium sweet potato (about 1 pound), peeled and cut into 1-inch cubes

GARNISHES

1/2 cup Asian basil leaves, cut in half

8 sprigs cilantro, cut into 2-inch pieces

2 scallions, chopped

Preparation

Step 1
1. Combine 2 tablespoons of the curry powder and the salt in a bowl. Add the chicken and turn to coat the meat evenly. Set aside for 30 minutes.
Step 2
2. Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chili paste and the remaining 1 tablespoon curry powder, and stir until fragrant, about 10 seconds. Add the chicken and cook until the edges of the pieces are golden, 3 to 4 minutes. Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce the heat. Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook until the vegetables are tender, about 15 minutes. Transfer to a serving bowl, garnish with Asian basil, cilantro and scallions, and serve.

TagsCurry Vietnamese Southeast Asian Asian Chicken Thigh Chicken Poultry Lemongrass Herbs & Spices Ginger Carrot Root Vegetable Vegetable Coconut Milk Sweet Potato Potato Main Dinner Simmer Cookbooks Harper Collins

Recipe information

Ingredients

GARNISHES

Preparation

Step 1

Step 2

Recipe notes