Carrot and Potato Vietnamese Chicken Curry with Turmeric and Coconut

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A hearty Vietnamese chicken curry featuring golden turmeric, tender potatoes, and carrots simmered in creamy coconut milk. This Vietnamese recipe, ready in about 65 minutes, pairs coconut milk, water, yellow curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs, boneless and skinless, cut into 2-inch pieces
• 3 medium potatoes, peeled and diced into 1-inch cubes
• 3 medium carrots, peeled and sliced diagonally into 1/2-inch pieces
• 1.25 cups coconut milk
• 1.5 cups water
• 2 tbsp yellow curry powder
• 3 garlic cloves, finely minced
• 3 medium shallots, thinly sliced
• 1.5 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 1/4 cup fresh cilantro for garnish
• 4 fresh lime wedges for serving
• to taste salt and pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 3 thinly sliced shallots and 3 minced garlic cloves; sauté for 3-4 minutes until fragrant and translucent.
2. Step 2: Stir in 2 tbsp yellow curry powder and cook for 1 minute to bloom the spices.
3. Step 3: Add 1.5 lbs cut chicken thighs and cook for 5-6 minutes, stirring occasionally, until the chicken pieces are lightly browned.
4. Step 4: Pour in 1.25 cups coconut milk and 1.5 cups water. Add 1.5 tbsp fish sauce and 1 tbsp brown sugar; stir well and bring to a gentle simmer.
5. Step 5: Add 3 diced medium potatoes and 3 sliced medium carrots. Cover partially and simmer for 30 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
6. Step 6: Season with salt and pepper to taste. Garnish with 1/4 cup fresh cilantro and serve with 4 lime wedges on the side for squeezing over the curry.