Vietnamese Chicken Curry
Light, creamy Vietnamese chicken curry with coconut, fish sauce, and lemongrass. Multi-pot method plus simple stovetop and slow cooker swaps.
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.
- Marinate chicken in curry and aromatics for at least 15 minutes to build flavor.
- Use a multi-pot: sauté onion, then pressure-cook 12 minutes with potatoes and carrots; finish with coconut milk.
- Serve with white rice or a Vietnamese baguette. Leftovers keep up to 3 days in the fridge.
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Preparation Instructions:
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!
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More About This Recipe
Short on time? Don’t peel the potatoes and carrots. The skins are perfectly edible, and there’s no compromise in flavor or texture.
If you enjoyed this recipe, check out more curry recipes here.
Frequently Asked Questions
What makes Vietnamese curry different from Thai or Indian curry?
Vietnamese curry is lighter and simpler. It uses fish sauce, ginger, and garlic for savory depth and a light coconut finish rather than the richer, spice-heavy sauces found in Thai or Indian curries.
Can I use chicken breasts instead of thighs and drumsticks?
Yes, but breasts cook faster and can dry out. If using breasts, cut into large pieces and reduce pressure-cook time or use the stovetop method and watch for doneness.
Do I need a multi-pot or pressure cooker?
No. You can make this on the stovetop by simmering 20 to 30 minutes until chicken and potatoes are tender, or in a slow cooker on low for 4 to 6 hours. The multi-pot just speeds up the process.
How long should I marinate the chicken?
At least 15 minutes as the recipe suggests. For deeper flavor, marinate up to overnight in the fridge.
Can I skip lemongrass or use a substitute?
If you do not have fresh lemongrass, use 1 to 2 teaspoons of lemongrass paste or the zest and juice of 1 lime to add citrusy brightness. You can omit it, but the curry will be less aromatic.
Is full-fat coconut milk necessary?
Full-fat coconut milk gives the best creaminess and mouthfeel. You can use light coconut milk to cut calories, but the sauce will be thinner and less rich.
How should I store and reheat leftovers?
Cool and refrigerate covered for up to 3 days. Reheat gently on the stove over low heat, stirring. If separated, whisk before serving. You can freeze the curry for 2 to 3 months, but texture of coconut milk may change.
How do I adjust seasoning and spice level?
Taste at the end after adding the remaining coconut milk. Add salt sparingly, increase fish sauce for savory depth, or add a pinch of sugar to balance. For more heat, stir in chili flakes or fresh sliced chiles.
What makes Vietnamese curry different from Thai or Indian curry?
Vietnamese curry is lighter and simpler. It uses fish sauce, ginger, and garlic for savory depth and a light coconut finish rather than the richer, spice-heavy sauces found in Thai or Indian curries.
Can I use chicken breasts instead of thighs and drumsticks?
Yes, but breasts cook faster and can dry out. If using breasts, cut into large pieces and reduce pressure-cook time or use the stovetop method and watch for doneness.
Do I need a multi-pot or pressure cooker?
No. You can make this on the stovetop by simmering 20 to 30 minutes until chicken and potatoes are tender, or in a slow cooker on low for 4 to 6 hours. The multi-pot just speeds up the process.
How long should I marinate the chicken?
At least 15 minutes as the recipe suggests. For deeper flavor, marinate up to overnight in the fridge.
Can I skip lemongrass or use a substitute?
If you do not have fresh lemongrass, use 1 to 2 teaspoons of lemongrass paste or the zest and juice of 1 lime to add citrusy brightness. You can omit it, but the curry will be less aromatic.
Is full-fat coconut milk necessary?
Full-fat coconut milk gives the best creaminess and mouthfeel. You can use light coconut milk to cut calories, but the sauce will be thinner and less rich.
How should I store and reheat leftovers?
Cool and refrigerate covered for up to 3 days. Reheat gently on the stove over low heat, stirring. If separated, whisk before serving. You can freeze the curry for 2 to 3 months, but texture of coconut milk may change.
How do I adjust seasoning and spice level?
Taste at the end after adding the remaining coconut milk. Add salt sparingly, increase fish sauce for savory depth, or add a pinch of sugar to balance. For more heat, stir in chili flakes or fresh sliced chiles.
Thought this would be great because I enjoy this dish at restaurants. The curry in this dish is less harsh than other curry dishes such as Indian or Japanese curry recipes but there wasn’t enough taste in this recipe. All my spices were fresh but this needs double the spices and more salt.
I’ve made this many times. It is fabulous