Vietnamese Chicken Curry
Servings: 8–10
Preparation Time: 1–1 1/2 hours
Ingredients:
Optional:
- annatto seed oil (For a more authentic dish, the oil gives an attractive red color and slight nutty flavor.)
- 3 tablespoons annatto seed
- 3 tablespoons coconut oil
- 4 tablespoons coconut oil, divided
- 1/2 pound potatoes
- 1/2 pound sweet potatoes
- 2 large carrots, peeled and cut into 2–3-inch pieces
- 1 whole chicken (4–5 pounds), cut into 2–3-inch pieces
- 1 big onion, chopped
- 4 cloves garlic, chopped
- 4 tablespoons curry powder
- 2 stalks of lemongrass, cut into 3–4 inches lengthwise, smashed/bruised to release more fragrance
- 1 teaspoon salt
- 2 cups coconut milk*
- 3 cups chicken stock
- 3–4 bay leaves
- 2 teaspoons good black pepper
- 1 teaspoon sugar
Chicken Dipping Sauce:
- 1 1/2 tablespoons sea salt
- 1 1/2 tablespoons good black pepper
- juice of half a lime
- cilantro, for garnish
- Thai chilies, for garnish
- toasted baguettes or steamed white rice
Directions:
For Annatto Oil (if using): Heat oil in a pan on medium-low heat. Add annatto seeds and stir. As you keep stirring, the seeds will release a rich red color. Strain and discard the seeds. Be careful of the hot oil!
Heat 3 tablespoons coconut oil in a pan on medium heat. Stir-fry potatoes, sweet potatoes, and carrots until lightly browned. Remove from heat.
Heat 1 tablespoon coconut oil in a deep pot on medium heat. Stir-fry onion, garlic, curry powder, and lemongrass until fragrant. Add in annatto oil (if using), chicken, and salt and fry until brown. (Lower heat if needed)
Add coconut milk, chicken stock, and bay leaves into the pot. Adjust the amount and ratio of coconut milk and stock on your preference. For a creamier, more decadent curry, add 3 cups of coconut milk to 2 cups of stock and vice versa. Add more or less liquid depending on whether you prefer curry with more sauce/broth or less.
Add potatoes, sweet potatoes, carrots. Everything should be submerged in the stock.
Bring curry into a boil and reduce heat to low and simmer for 45–60 minutes or until the chicken, potatoes, and carrots are tender and stock has reduced.
Add salt, pepper, and/or sugar to your taste.
Garnish with cilantro and red Thai chilies. Serve hot with toasted baguettes or steamed white rice or rice noodles.
For the dipping sauce, combine everything and stir.
* For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
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