Simmered Vietnamese Chicken Curry with Lemongrass and Coconut Milk

By · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs and potatoes slowly cooked in a fragrant yellow coconut curry infused with lemongrass and ginger. This vietnamese ready in about 60 minutes pairs cooking oil, minced lemongrass, minced Hawaiian ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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: 15 min Cook: 45 min Serves 6 Vietnamese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add 2 lbs of halved chicken thighs with skin and bone; brown on all sides for about 5 minutes until golden.
  2. Step 2: Stir in 1 teaspoon minced lemongrass, 1 tablespoon minced Hawaiian ginger, and 4 minced garlic cloves. Cook for 2 minutes until aromatic and fragrant.
  3. Step 3: Add 2 tablespoons yellow curry powder, 2 teaspoons red curry paste, and 1/2 teaspoon paprika. Stir constantly for 1-2 minutes until the spices bloom and become fragrant.
  4. Step 4: Pour in 1 can (13.5 oz) coconut milk and 2 cups chicken broth, stirring well to combine. Bring the mixture to a gentle simmer.
  5. Step 5: Add 3 peeled Yukon gold potatoes cut into 1-inch chunks and 2 peeled carrots sliced into 1/2-inch rounds. Cover and simmer for 30 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
  6. Step 6: Season with 1 tablespoon fish sauce, 1 teaspoon sugar, and salt to taste. Simmer uncovered for an additional 5 minutes to allow the sauce to thicken slightly.
  7. Step 7: Remove from heat and garnish with 1/4 cup fresh cilantro leaves. Serve hot with lime wedges on the side for squeezing over the curry.

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Frequently asked questions

How long does Simmered Vietnamese Chicken Curry with Lemongrass and Coconut Milk take to make?

Total time is about 60 minutes (15 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 Simmered Vietnamese Chicken Curry with Lemongrass and Coconut Milk?

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 cooking oil from drying out.

Can I substitute ingredients in Simmered Vietnamese Chicken Curry with Lemongrass and Coconut Milk?

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 Simmered Vietnamese Chicken Curry with Lemongrass and Coconut Milk for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Simmered Vietnamese Chicken Curry with Lemongrass and Coconut Milk?

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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