She Strengthens

Savory Vietnamese Yellow Curry with Chicken and Vegetables

A Flavorful and Easy Meal

Imagine a dish that combines the comfort of chicken and potatoes with the bold flavors of Vietnam. This mouthwatering yellow curry recipe is a perfect blend of East meets West, featuring moist chicken thighs, carrots, and potatoes in a rich and creamy sauce.

Gather Your Ingredients

To make this delicious meal, you’ll need:

• 1 tablespoon canola oil
• 1 yellow onion, quartered and thinly sliced
• 4 cloves garlic, minced
• Kosher salt
• 2 stalks lemongrass, tender part only, halved lengthwise and cut into thirds
• 4 thick slices peeled fresh ginger
• 3 tablespoons mild yellow curry powder
• 2 tablespoons firmly packed brown sugar
• 1 can coconut milk, well shaken
• 1 cup low-sodium chicken broth
• 2 tablespoons Asian fish sauce
• 6 bone-in chicken thighs, skinned (2 1/2 to 3 pounds)
• 3 carrots, peeled and cut into chunks
• 2 russet potatoes (about 1 1/4 pounds), cut into chunks
• Steamed rice, for serving
• Chopped fresh basil, for garnishing

Let the Magic Begin

In a large saucepan, heat the oil over medium heat until hot. Add the onion, garlic, and a pinch of salt, and cook, stirring occasionally, until the onion softens, about 5 minutes.

Add Aromatic Spices

Next, add the lemongrass, ginger, curry powder, and sugar, and cook, stirring constantly, for 30 seconds, until the spices are fragrant.

Simmer to Perfection

Pour in the coconut milk, broth, and fish sauce, and bring to a boil. Add the chicken, carrots, potatoes, and 1 teaspoon salt, and stir to combine. Cover and simmer, stirring occasionally, for 30 minutes, or until the chicken and vegetables are cooked through.

Serve and Enjoy

Taste and season with salt if necessary. Serve the curry over steamed rice, garnished with chopped fresh basil.

This recipe yields 6 servings and takes approximately 55 minutes to prepare, with 25 minutes of active cooking time. It’s an easy and flavorful meal that’s sure to become a staple in your kitchen.