Simmered Vietnamese Chicken Curry with Lemongrass and Coconut Milk

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

Tender chicken thighs and potatoes slowly cooked in a fragrant yellow coconut curry infused with lemongrass and ginger. This Vietnamese recipe, 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.

Ingredients

• 2 tbsp cooking oil
• 2 lbs chicken thighs (skin-on, bone-in, halved)
• 1 tsp minced lemongrass
• 1 tbsp minced Hawaiian ginger
• 4 minced garlic cloves
• 2 tbsp yellow curry powder
• 2 tsp red curry paste
• 1/2 tsp paprika
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 3 medium Yukon gold potatoes, peeled and cut into 1-inch chunks
• 2 medium carrots, peeled and sliced into 1/2-inch rounds
• 1 tbsp fish sauce
• 1 tsp sugar
• to taste salt
• 1/4 cup for garnish fresh cilantro leaves
• for serving lime wedges

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

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.