Stewed Vietnamese Chicken Curry with Coconut and Potatoes

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken pieces and potatoes simmered in fragrant coconut curry broth infused with lemongrass and warm spices. This Vietnamese-inspired curry recipe, ready in about 55 minutes, pairs chicken thighs, bone-in and skin-on, coconut milk, yellow curry powder 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

1.5 pounds chicken thighs, bone-in and skin-on
3 medium potatoes, peeled and cut into 1-inch cubes
2 medium carrots, peeled and sliced into 1/2-inch rounds
14 oz (1 can) coconut milk
2 tbsp yellow curry powder
2 lemongrass stalks, bruised and chopped
3 shallots, thinly sliced
4 garlic cloves, minced
2 tbsp fish sauce
1 tbsp light brown sugar
3 tbsp vegetable oil
1 cup water
1/4 cup fresh cilantro leaves, for garnish
2 scallions, sliced thin

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Instructions

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.
Step 2: Stir in 2 tbsp yellow curry powder and 2 chopped bruised lemongrass stalks; cook for 1 minute until aromatic.
Step 3: Add 1.5 pounds chicken thighs, skin-on and bone-in, searing each side for 4-5 minutes until lightly browned.
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.
Step 5: Season with 2 tbsp fish sauce and 1 tbsp light brown sugar, bring to a gentle simmer over medium-low heat.
Step 6: Cover and cook for 30-35 minutes until chicken and vegetables are tender and curry sauce thickens.
Step 7: Remove lemongrass pieces, garnish with 1/4 cup fresh cilantro leaves and 2 sliced scallions before serving.