Stewed Vietnamese Chicken Curry with Coconut and Potatoes

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

Tender chicken pieces and potatoes simmered in fragrant coconut curry broth infused with lemongrass and warm spices. This vietnamese-inspired curry ready in about 55 minutes pairs (1 can) coconut milk, yellow curry powder, shallots, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 40 min Serves 4 Vietnamese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil over medium heat in a large pot. Add 3 thinly sliced shallots and 4 minced garlic cloves, sautéing for 2-3 minutes until fragrant and translucent.
  2. Step 2: Stir in 2 tbsp yellow curry powder and 2 chopped bruised lemongrass stalks; cook for 1 minute until aromatic.
  3. Step 3: Add 1.5 pounds chicken thighs, skin-on and bone-in, searing each side for 4-5 minutes until lightly browned.
  4. Step 4: Pour in 14 oz coconut milk and 1 cup water, then add 3 peeled and cubed medium potatoes and 2 sliced medium carrots. Stir to combine.
  5. Step 5: Season with 2 tbsp fish sauce and 1 tbsp light brown sugar, bring to a gentle simmer over medium-low heat.
  6. Step 6: Cover and cook for 30-35 minutes until chicken and vegetables are tender and curry sauce thickens.
  7. Step 7: Remove lemongrass pieces, garnish with 1/4 cup fresh cilantro leaves and 2 sliced scallions before serving.

Frequently asked questions

How long does Stewed Vietnamese Chicken Curry with Coconut and Potatoes take to make?

Total time is about 55 minutes (15 min prep + 40 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 Stewed 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 (1 can) coconut milk from drying out.

Can I substitute ingredients in Stewed 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 Stewed Vietnamese Chicken Curry with Coconut and Potatoes 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 Stewed Vietnamese Chicken Curry with Coconut and Potatoes?

Vietnamese curry 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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