Recipe courtesy of Dzung Lewis, author of The Honeysuckle Cookbook: 100 Healthy, Feel-Good Recipes to Live Deliciously.
From the author: This Vietnamese chicken curry is near and dear to my heart. It was a dish that my parents made for almost every ancestral celebration. It’s often served with white rice or a light, crunchy Vietnamese baguette. My dad and my brother-in-law, Jason, bonded over this curry (and a couple beers). It’s also Jason’s favorite Vietnamese dish to order whenever we go out.
I’d describe Vietnamese curry as being slightly lighter and simpler than the rich Thai and Indian ones. It’s seasoned with fish sauce, ginger, and garlic and finished with a light coconut creaminess.
PREPARE THE CHICKEN: In a large bowl, combine the curry powder, onion powder, garlic powder, salt, and pepper to taste. Add all the chicken and stir until completely coated. Let sit for at least 15 minutes while preparing the rest of the ingredients.
MAKE THE CURRY: Press the “sauté” button on the multipot (or similar pressure cooker/slow cooker machine) and let the insert pot get hot. Add the olive oil and then the onion and cook, stirring frequently, until the onion begins to brown, 6 to 8 minutes. Add the garlic, ginger, and the chicken. Mix well. Add half the coconut milk, the broth, potatoes, carrots, lemongrass, curry powder, fish sauce, and sugar and mix gently to combine.
Attach the lid to the multi-pot and turn the steam release handle to “sealing.” Press the “meat/stew” button and set the cooking time for 12 minutes.
When the time is up, turn the steam release handle to “venting” to quick-release the pressure. When you’re ready to eat, pour in the rest of the coconut milk. Stir gently and season with salt to taste. (The curry can also be cooled and refrigerated, covered, for up to 3 days and reheated.) Enjoy!
Short on time? Don’t peel the potatoes and carrots. The skins are perfectly edible, and there’s no compromise in flavor or texture.