Vietnamese cuisine is known for its fresh herbs, vibrant flavors, and delicate balance of sweet, sour, salty, and spicy. This Vietnamese chicken curry recipe captures those characteristics perfectly, offering a unique twist on traditional curry. Unlike many rich, creamy curries, this version is lighter, brighter, and brimming with aromatic herbs and spices. It's perfect for a weeknight dinner or a special occasion.
What Makes This Vietnamese Chicken Curry Different?
This recipe differs from Indian or Thai curries in several key ways. Instead of relying heavily on coconut milk for richness, we use a combination of chicken broth and fish sauce for depth and umami. The spice profile is more subtle, focusing on lemongrass, galangal, and turmeric for a fragrant and subtly warming flavor. Fresh herbs like cilantro, mint, and Thai basil add a vibrant, herbaceous finish that's quintessential Vietnamese.
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 2 stalks lemongrass, finely chopped (white part only)
- 1 thumb-sized piece of galangal, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 tsp turmeric powder
- 1/2 tsp red pepper flakes (or more, to taste)
- 1/4 cup fish sauce
- 1/4 cup brown sugar
- 1 cup chicken broth
- 1/2 cup water
- 1 tbsp lime juice
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup Thai basil leaves
- Cooked rice, for serving
Instructions: A Step-by-Step Guide
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Sauté Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the lemongrass, galangal, garlic, and ginger and cook for another 2-3 minutes, until fragrant.
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Bloom Spices: Stir in the turmeric powder and red pepper flakes and cook for 1 minute more, until fragrant. This step helps to release the full flavor of the spices.
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Brown Chicken: Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
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Simmer the Curry: Pour in the fish sauce, brown sugar, chicken broth, and water. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
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Finish and Garnish: Stir in the lime juice and most of the cilantro, mint, and Thai basil. Taste and adjust seasoning as needed, adding more fish sauce for saltiness or brown sugar for sweetness.
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Serve: Serve the curry hot over cooked rice. Garnish with the remaining herbs.
Frequently Asked Questions (FAQ)
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may dry out more easily. Reduce the cooking time to prevent overcooking. Chicken thighs are more forgiving and stay more tender.
What if I don't have galangal?
Galangal adds a unique citrusy and slightly spicy note. If you can't find it, you can substitute with a small piece of ginger or a pinch of ground ginger. However, the flavor will be slightly different.
Can I make this curry ahead of time?
Yes, this curry tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
What are some good side dishes to serve with this curry?
This Vietnamese chicken curry pairs well with steamed rice, fresh vegetables like bok choy or steamed greens, and a simple side salad.
Can I adjust the spice level?
Absolutely! Adjust the amount of red pepper flakes to your preferred spice level. For a milder curry, omit them entirely or use a smaller quantity. For extra heat, add more or include a chopped chili pepper.
This Vietnamese chicken curry is a flavorful and aromatic dish that's surprisingly easy to make. The combination of fresh herbs and spices creates a unique and delightful culinary experience. Enjoy!
