Slow-Simmered Vietnamese Chicken Curry with Coconut and Potatoes

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

Tender chicken simmered in a fragrant coconut milk curry with potatoes, carrots, and warm Vietnamese spices. This vietnamese ready in about 70 minutes pairs (about 8 pieces) bone-in chicken thighs, (13.5 oz) coconut milk, yellow curry powder 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: 20 min Cook: 50 min Serves 6 Vietnamese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 4 minced garlic cloves and 1 large sliced onion, sauté for 3-4 minutes until fragrant and translucent.
  2. Step 2: Stir in 3 tbsp yellow curry powder and 1 tsp turmeric powder, cooking for 1 minute until aromatic.
  3. Step 3: Add 2 lbs bone-in chicken thighs to the pot, searing each side for 2-3 minutes until lightly browned.
  4. Step 4: Pour in 1 can (13.5 oz) coconut milk and 2 cups water, then add 1 bruised lemongrass stalk, 2 tbsp fish sauce, and 1 tbsp sugar. Stir to combine.
  5. Step 5: Bring the curry to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes.
  6. Step 6: Add 2 medium peeled potatoes cut into 1-inch cubes and 2 medium sliced carrots. Continue simmering for 15-20 minutes until vegetables and chicken are tender.
  7. Step 7: Season with salt to taste, then remove the lemongrass stalk.
  8. Step 8: Serve hot, garnished with 1/4 cup chopped fresh cilantro.

Frequently asked questions

How long does Slow-Simmered Vietnamese Chicken Curry with Coconut and Potatoes take to make?

Total time is about 70 minutes (20 min prep + 50 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 Slow-Simmered Vietnamese Chicken Curry with Coconut and Potatoes?

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 (13.5 oz) coconut milk from drying out.

Can I substitute ingredients in Slow-Simmered Vietnamese Chicken Curry with Coconut and Potatoes?

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 Slow-Simmered Vietnamese Chicken Curry with Coconut and Potatoes 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 Slow-Simmered Vietnamese Chicken Curry with Coconut and Potatoes?

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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