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Vietnamese Chicken Curry with Coconut Milk served in a bowl

Vietnamese Chicken Curry with Coconut Milk

A creamy and comforting one-pot dish featuring tender chicken, vibrant veggies, and a luscious coconut milk sauce.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vietnamese
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Poultry
  • 1 lb chicken, cut into pieces
Sauce Base
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry paste or powder
Vegetables
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 2–3 cups chicken broth
  • 1 cup carrots, sliced
  • 1 cup potatoes, cubed
  • 1 cup bell peppers, sliced
Garnish and Serving
  • Fresh herbs (like basil and cilantro) for garnish
  • Salt and pepper to taste
  • Fragrant rice or crusty bread for serving

Method
 

Cooking
  1. In a large pot, heat a little oil over medium heat and sauté the chopped onion, garlic, and ginger until fragrant.
  2. Add the chicken pieces and brown them on all sides.
  3. Stir in the curry paste or powder, mixing well.
  4. Pour in the coconut milk and chicken broth, then add the carrots, potatoes, and bell peppers.
  5. Season with salt and pepper to taste.
  6. Bring to a boil, then reduce heat and let simmer for about 30 minutes, until the chicken is cooked through and the vegetables are tender.
  7. Serve hot, garnished with fresh herbs, alongside fragrant rice or crusty bread.

Notes

This curry keeps well in the fridge for up to 3 days. Freeze for up to 3 months. Don’t skip toasting the garlic and ginger—they add a fantastic depth of flavor. Swap chicken for tofu or chickpeas for a vegetarian option. Adjust the spice level with chili pepper or hot sauce.