INGREDIENTS
- 3 lbs boneless skinless chicken breasts
- 3 lbs chicken drumsticks or thighs
- 6 large sweet potatoes
- 4 sweet onions, divided
- 1/2 cup shallot onions, minced, divided
- 4-5 bay leaves
- 4 tbsp dry curry powder
- 1 coconut flavored curry sauce jar (Lee Kum Kee 8.3 oz)
- 2 tsp mushroom seasoning
- 1 tsp chicken bouillon powder
- 2 tsp garlic powder, divided
- 2 tsp onion powder, divided
- 1 tsp white pepper
- 2 tsp dry minced onion
- 2 tsp dry minced garlic
- 1 bunch fresh lemongrass
- 4 stems scallion heads
- 3×32 oz chicken broth
- 3×16 oz cans coconut juice
- 3 x 14 oz cans coconut milk
- 2 tbsp lemongrass powder, divided
- 2 tbsp extra virgin olive oil, divided
- Bean sprouts, fresh basil
- Sweet onions, thinly sliced
- 2 tbsp sesame oil
- 2 tbsp minced garlic
- 1/4 cup fish sauce
- 4 shallot onions, minced
- 1 tbsp Vietnamese five-spice seasoning
- Bun Gao noodles or sliced French bread
DIRECTIONS
- 1.Clean and cut chicken into small pieces.
- 2.Using a large mixing bowl, add chicken, 1 tbsp minced garlic, 1/4 cup (4 tbsp) minced shallot, 2 tbsp dry curry powder, 2 tsp mushroom seasoning, 1 tsp chicken bouillon powder, 2 tsp garlic powder, 2 tsp onion powder, 1 tbsp sesame oil, 1 tbsp lemongrass powder, 1 can coconut milk. Mix well and cover to marinade chicken overnight in refrigerator.
- 3.Peel, clean and cut sweet potatoes into small chunks. Pat dry with paper towel. Set aside.
- 4.Using a large non-stick frying pan, heat 1/4 cup vegetable oil over high heat. Add sweet potatoes and cook to crisp for 4-5 minutes. Transfer potatoes to drain on paper towels. Set aside.
- 5.Wash and cut fresh lemongrass into 2 inch in length pieces.
- 6.Peel and cut sweet onion into large slices. Set aside.
- 7.Using a large non-stick frying pan, add olive oil with fresh diced garlic. When garlic is lightly brown, add lemongrass, minced shallot onions, fresh minced garlic, 1 tbsp five-spice and 2 tbsp curry powder. Add to fry chicken until brown on both sides (about 5-7 minutes).
- 8.Add chicken back to large soup pot. Add remaining chicken marinate, coconut flavored curry sauce, coconut juice, coconut milk, chicken broth, 1/4 cup fish sauce, 1 tbsp lemongrass powder, bay Leaves. Cook over low-medium heat for 2 hours.
- 9.Add partially cooked sweet potatoes from Step 4. Cook over low-medium heat for another 30 minutes or until potatoes are soft.
- 10.Add sliced sweet onions to curry. Ready to serve while hot.
- 11.Serve curry with Bun Gao noodles or french bread, chopped scallion, bean sprouts and fresh basil, sliced sweet onion.