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Vietnamese Chicken Curry with Coconut Milk

A comforting one-pot Vietnamese Chicken Curry with Coconut Milk that blends the warmth of spices and creamy coconut for a quick, family-friendly meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vietnamese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken, cut into pieces
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry paste or powder
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 2-3 cups chicken broth
  • 1 cup carrots, sliced
  • 1 cup potatoes, cubed
  • 1 cup bell peppers, sliced
  • Fresh herbs (like basil and cilantro) for garnish
  • Salt and pepper to taste
  • Fragrant rice or crusty bread for serving

Method
 

Cooking Steps
  1. In a large pot, heat a little oil over medium heat and sauté the chopped onion, garlic, and ginger until fragrant.
  2. Add the chicken pieces and brown them on all sides.
  3. Stir in the curry paste or powder, mixing well.
  4. Pour in the coconut milk and chicken broth, then add the carrots, potatoes, and bell peppers.
  5. Season with salt and pepper to taste.
  6. Bring to a boil, then reduce heat and let simmer for about 30 minutes, until the chicken is cooked through and vegetables are tender.
  7. Serve hot, garnished with fresh herbs, alongside fragrant rice or crusty bread.

Notes

This curry keeps well in the fridge for about 3-4 days and can be frozen for up to 3 months. Reheat gently on the stove or microwave. For extra richness, stir in a splash of lime juice right before serving, or substitute chicken with tofu for a vegan option. Feel free to swap chicken for shrimp or different vegetables.