Carrot and Potato Vietnamese Chicken Curry with Turmeric and Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Vietnamese chicken curry featuring golden turmeric, tender potatoes, and carrots simmered in creamy coconut milk. This vietnamese 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.

Prep: 20 min Cook: 45 min Serves 4 Vietnamese cuisine 430 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Carrot and Potato Vietnamese Chicken Curry with Turmeric and Coconut take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Carrot and Potato Vietnamese Chicken Curry with Turmeric and Coconut?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Carrot and Potato Vietnamese Chicken Curry with Turmeric and Coconut?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Carrot and Potato Vietnamese Chicken Curry with Turmeric and Coconut for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Carrot and Potato Vietnamese Chicken Curry with Turmeric and Coconut?

Vietnamese vietnamese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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