Slow-Simmered Vietnamese Chicken Curry with Coconut and Potatoes

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

Tender chicken simmered in a fragrant coconut milk curry with potatoes, carrots, and warm Vietnamese spices. This Vietnamese recipe, ready in about 70 minutes, pairs bone-in chicken thighs, potatoes, carrots 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 lbs (about 8 pieces) bone-in chicken thighs
• 2 medium, peeled and cut into 1-inch cubes potatoes
• 2 medium, peeled and sliced into 1/2-inch rounds carrots
• 1 can (13.5 oz) coconut milk
• 3 tbsp yellow curry powder
• 4 cloves, minced garlic cloves
• 1 large, sliced onion
• 1, bruised and chopped into 2-inch pieces lemongrass stalk
• 2 tbsp fish sauce
• 1 tsp turmeric powder
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 2 cups water
• 1/4 cup chopped for garnish fresh cilantro
• to taste salt

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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.