Vietnamese Chicken Curry with Coconut

Soups
Vietnamese
PREP TIME:
1 hour

SERVES:

6-8

TOTAL COOKING TIME:

4 hours
Image
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
  • 3 tbsp dry curry powder, divided
  • 1 Thai coconut curry sauce jar (Blue Dragon 12 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, divided
  • 1 bunch fresh lemongrass
  • 4 stems scallion heads
  • 2×32 oz chicken broth
  • 2×16 oz cans coconut juice
  • 2 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, divided
  • 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. 1.
    Clean and cut chicken into small pieces.
  2. 2.
    Using a large mixing bowl, add chicken, 1 tbsp minced garlic, 1/4 cup (4 tbsp) minced shallot, 2 tbsp dry curry powder, 1 tbsp five-spice, 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. Mix well and cover to marinade chicken for 4 hours or overnight in refrigerator.
  3. 3.
    Peel, clean and cut sweet potatoes into small chunks. Pat dry with paper towel. Set aside.
  4. 4.
    Place sweet potatoes into a medium size mixing bowl. Add 1 tbsp dry curry powder, 1 tbsp minced garlic, 1 tbsp sesame oil. Mix well.
  5. 5.
    Using a large non-stick frying pan, heat 1/2 tbsp vegetable oil over high heat. Add sweet potatoes and cook to crisp for 4-5 minutes until potatoes are brown on both sides.. Set aside.
  6. 6.
    Wash and cut fresh lemongrass into 2 inch in length pieces.
  7. 7.
    Peel and cut sweet onion into large slices. Set aside.
  8. 8.
    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. Cook for 1-2 minutes. Set aside.
  9. 9.
    Using a large non-stick frying pan, heat up 1/2 tbsp vegetable oil over high heat. .Add marinaded chicken from step 2. Cook until chicken is brown on both sides (about 5-7 minutes).
  10. 10.
    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 2-3 hours.
  11. 11.
    Add partially cooked sweet potatoes from Step 5 and sliced sweet onions. Cook over low-medium heat for another 30 minutes or until potatoes are soft.
  12. 12.
    Ready to serve while hot.
  13. 13.
    Serve curry with Bun Gao noodles or french bread, chopped scallion, bean sprouts and fresh basil, sliced sweet onion.