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Christine Hà’s Vietnamese Chicken Curry

by Christine Hà

09/19/22

Try Christine Hà’s Vietnamese chicken curry featured in our “Tamron’s Tasting Menu” episode.

INGREDIENTS:

  • 2 tbsp yellow curry powder, divided
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 to 3 lbs bone-in chicken legs & thighs, cut into 2” pcs
  • 1 yellow onion, chopped or diced
  • 2 cloves garlic, minced
  • 2 stalks lemongrass, green parts discarded & white parts bruised
  • 3 yellow potatoes, wedged or diced
  • 3 carrots, chopped or diced
  • 2 stalks celery, chopped or diced
  • 1/4 c fish sauce or to taste
  • 1 (13.5 ozs) can coconut milk
  • 1 can coconut cream
  • 1 qt poultry stock + more as needed
  • 2 tsp cornstarch diluted in 1 tbsp liquid

Garnish:

  • Finely chopped cilantro or cilantro sprigs

Accompaniments (optional):

  • 1 lime, wedged
  • 1 baguette, sliced
  • rice noodles
  • egg noodles

DIRECTIONS:

  • MARINATE CHICKEN.
  • Mix-together:

1 tbsp curry powder

1 tsp onion powder

1 tsp garlic powder

salt & pepper to taste

  • Add 2 to 3 lbs chopped chicken and toss to coat. Cover and chill for 30m.
  • COOK CURRY. Heat oil in a stockpot over medium-high heat and sauté until
    fragrant:

1 chopped onion
2 minced garlic cloves
remaining 1 tbsp curry powder
Add chicken and cook until browned.

  • Add and bring to boil:

 

2 bruised lemongrass stalks
3 wedged potatoes
3 chopped carrots
2 chopped celery stalks
1/4 c fish sauce
13.5 ozs coconut milk
1 can coconut cream
1 qt stock or enough to cover

  • Lower heat, cover, and simmer until chicken is cooked through and veg are tender, approx. 20 to 30m. Stir in cornstarch slurry and simmer until slightly thickened.
  • Garnish with chopped cilantro and serve with lime wedges and bread.

Serves 6

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