Vietnamese Coconut Curry Chicken with Potatoes

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

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.

Prep: 15 min Cook: 40 min Serves 4 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 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.

Frequently asked questions

How long does Vietnamese Coconut Curry Chicken with 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 Vietnamese Coconut Curry Chicken with 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Vietnamese Coconut Curry Chicken with 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 Vietnamese Coconut Curry Chicken with 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 Vietnamese Coconut Curry Chicken with 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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