Vietnamese Chicken Curry - Chef Tan

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is often more affordable.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork can be less expensive.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Homemade blends can be fresher, and turmeric is often cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor, while salt is a basic seasoning.

Prepare garlic, chili, and lemongrass by chopping them finely.

In a bowl, marinate chicken thighs with 1 teaspoon of curry powder, 1 tablespoon of soy sauce, 1 tablespoon of mushroom powder, 1 tablespoon of chili sauce, and 2 teaspoons of sugar. Mix well.

Heat a 12-inch cast iron skillet and add 1 tablespoon of oil.

Add the chopped garlic, chili, and lemongrass to the skillet and sauté until the color changes.

Add the marinated chicken to the skillet and cook until browned.

Pour in 1 cup of coconut juice and 1/2 cup of coconut milk, stirring well. Cook for 10 minutes.

Add chopped sweet potato and onion to the skillet and cook for an additional 5 minutes.

After 5 minutes, check the consistency of the curry. If too thick, add 1 teaspoon of yogurt mixed with a little water and stir.

Serve the curry chicken in a bowl, garnished with coriander and chopped chili.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens