Chicken and Sweet Potato Curry

Serving size:
 4 Servings


    • 3 T
    • curry powder (divided)
    • 1⁄2 t
    • salt (or to taste)
    • 2 lb
    • chicken thighs (skinless)
    • 2 T
    • vegetable oil
    • 1 T
    • shallot (chopped)
    • 1 clv
    • garlic (minced)
    • 2 t
    • crushed red pepper flakes
    • 3 T
    • fish sauce
    • 1 T
    • sugar
    • 2
    • lemongrass stalks (sliced in 3-inch pieces, and bruised with the side of a kinfe)
    • ginger (1-inch piece, fresh, sliced into 3 pieces, bruised with the side of a knife)
    • 1 1⁄2 c
    • chicken broth (low-sodium)
    • 3
    • carrots (peeled, sliced diagonally into 2-inch pieces)
    • 1 1⁄2 c
    • coconut milk (unsweetened)
    • 1
    • onion (peeled, sliced into wedges)
    • 1 lb
    • sweet potato (peeled and cut into 1-inch cubes)
    • 1⁄2 c
    • basil (fresh, roughly chopped)
45 minutes
Ready in
45 minutes


Don't let the long list of ingredients scare you! After you've chopped all the vegetables, this curry comes together fairly quickly, and makes a great dinner with a pot of white rice.

Adapted from Pleasures of the Vietnamese Table by Mai Pham.


Combine 2 tablespoons of the curry powder and the salt. Place the chicken in a shallow casserole and sprinkle with the curry mixture, turning the chicken to coat evenly. Set aside for 30 minutes.

Heat the oil in a medium pot over medium heat. Add the shallot, garlic, crushed red pepper, and last tablespoon of curry powder, and stir until fragrant, about 10-15 seconds. Add the chicken and cook until the edges begin to turn golden, 3-4 minutes. Stir in the fish sauce, sugar, lemongrass, ginger, and chicken broth. Bring to a boil, then reduce heat to low, and add the carrots. After about 10 minutes, pour in the coconut milk. Fold in the onions and sweet potato, and simmer for 15-18 minutes, until the vegetables are tender. 

Serve hot, garnished with basil.


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