Vietnamese Chicken Curry

Ever since we’ve moved to Chicago, I’ve had a hard time finding a curry spot I love. Not because there aren’t any, because of course there are. But because I have very specific preferences about the vegetables that come in my curries - mainly, I do not like bell peppers in curry. So, I resort to making my own - and once you stock up on a few necessities, it’s really not as much work as you’d expect!

Ingredients

• 1 lb boneless, skinless chicken thighs

• 1/2 T fish sauce

• 1.5 T curry powder

• 1 t garlic powder

• 1 lb sweet potatoes, cubed

• 1/2 lb potatoes, cubed

• 1 shallot, diced

• 2 t minced garlic

• 1 bay leaf

• 1.5 cups chicken broth

• 1 cup coconut milk lite

• 1.5 T olive oil

• Salt and pepper

Instructions

1. Marinate your chicken with fish sauce, 1/2 T olive oil, 1 T curry powder, 1 t minced garlic. Let sit in bowl while you prep everything else.

2. Chop both kinds of potatoes. Dice the shallot. Open the cans of broth and coconut milk so it’s ready when you are.

3. Heat 1 T olive oil in large sauce pot. When pot is hot and oil is shimmering, add chicken to brown. Season with salt and pepper, flip and brown other side. Remove and set aside.

4. Reduce heat to medium and add shallot and garlic. Stir in veggies and add remaining curry powder. Saute for about 5 minutes, stirring often.

5. Add 1/2 cup of the chicken broth and scrape up any bits off the bottom of the pot.

6. Add the chicken, bay leaves, and the remaining cup of chicken broth - it should about cover the chicken.

7. Cover with lid and simmer about 30 minutes.

8. Add the coconut milk and let it simmer about 10 minutes. Add salt and pepper as needed.