Vietnamese Coconut Curry Chicken with Potatoes

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender chicken stewed with potatoes in a fragrant and mildly spiced coconut curry broth, perfect for serving with steamed rice or crusty bread. This Vietnamese recipe, ready in about 55 minutes, pairs bone-in chicken thighs, 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 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.

Ingredients

• 1.5 pounds bone-in chicken thighs
• 1 can (14 oz) coconut milk
• 2 tbsp yellow curry powder
• 2 medium, peeled and cut into 1-inch chunks potatoes
• 1 medium, sliced onion
• 3 minced garlic cloves
• 1 tbsp grated ginger
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1 cup water
• 1/4 cup chopped for garnish fresh cilantro
• 2 sliced for garnish scallions
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 3 minced garlic cloves, 1 tbsp grated ginger, and 1 sliced medium onion. Sauté for 3-4 minutes until fragrant and the onions are translucent.
2. Step 2: Stir in 2 tbsp yellow curry powder and cook for 1 minute until the spices release their aroma.
3. Step 3: Add 1.5 pounds bone-in chicken thighs and brown on all sides for 5 minutes, stirring occasionally.
4. Step 4: Pour in 1 can (14 oz) coconut milk and 1 cup water, then add 2 medium peeled and cut potatoes. Stir in 1 tbsp fish sauce and 1 tsp sugar.
5. Step 5: Bring the mixture to a gentle simmer, cover, and cook for 30 minutes or until the chicken is tender and potatoes are cooked through.
6. Step 6: Season with salt and black pepper to taste. Garnish with 1/4 cup chopped fresh cilantro and 2 sliced scallions before serving.