Vietnamese chicken and sweet potato curry is a vibrant and aromatic dish that combines tender chicken, sweet potatoes, and a flavorful blend of spices. This recipe serves 4-6 and offers a delightful balance of flavors and textures. The chicken breast fillets are cooked in a fragrant paste made from onions, garlic, and lemongrass, along with spices like curry powder, turmeric, and dried chili flakes. The addition of sweet potatoes, chicken stock, and coconut milk creates a creamy and rich curry base. Served with rice, this Vietnamese curry is perfect for a comforting and satisfying meal. Get ready to savor the tender chicken and the warm flavors of spices and coconut milk in this delicious recipe.
INGREDIENTS:
- 450g/1lb sweet potato, peeled and cut into 2.5cm/1in chunks
- 4 tablespoons groundnut oil
- 1 tablespoon hot curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon dried red chili flakes
- 450g/1lb skinless chicken breast fillets, cut into bite-size pieces
- 300ml/10fl oz chicken stock
- 150ml/5fl oz coconut milk
- Salt and freshly ground black pepper
PREPARATIONS:
- Put all the ingredients for the paste in a blender or food processor and purée to produce a thick paste. Set aside.
- Cook the sweet potato in a pan of boiling salted water for 8-10 minutes until tender. Drain and set aside.
- Heat the groundnut oil in a wok. Add the paste and fry over a gentle heat, stirring, for about 5 minutes until softened but not colored. Stir in the curry powder, turmeric, and chili flakes, and fry for 30 seconds until aromatic.
- Add the chicken to the wok, stir to coat it evenly in the spice mixture, and fry, stirring, for 2 minutes. Add the chicken stock, bring to a boil, then reduce the heat and simmer gently for 10 minutes or until most of the stock has evaporated. Stir in the coconut milk, then season with salt and pepper. Cook the curry gently, stirring occasionally, for a further 10 minutes.
- Stir in the cooked sweet potato and heat through for 3-4 minutes. Taste and adjust the seasoning if necessary. Serve hot with rice.
YIELD:
- This recipe serves 4-6.
SPECIAL INSTRUCTIONS:
- Adjust the amount of chili flakes according to your preferred level of spiciness.
- Feel free to add other vegetables like bell peppers or green beans for added color and texture.
TIPS:
- Serve the Vietnamese chicken and sweet potato curry with steamed jasmine rice or naan bread for a complete and satisfying meal.
- Garnish the curry with fresh cilantro leaves or chopped scallions for added freshness and aroma.
In conclusion, Vietnamese chicken and sweet potato curry offer a delightful combination of flavors and textures. This recipe combines tender chicken breast fillets, sweet potatoes, and a flavorful blend of spices to create a vibrant and aromatic curry. The paste made from onions, garlic, and lemongrass, along with spices like curry powder, turmeric, and chili flakes, adds depth and complexity to the dish. The addition of chicken stock and coconut milk creates a creamy and rich curry base.
To prepare this dish, cook the sweet potatoes until tender and set them aside. Then, fry the paste in oil until softened, and add the spices and chicken to the wok. Simmer with chicken stock and coconut milk until the chicken is cooked through and the flavors meld together. Stir in the cooked sweet potatoes and heat through.
Serve the Vietnamese chicken and sweet potato curry with steamed rice or naan bread for a satisfying and flavorful meal. Garnish with fresh cilantro leaves or chopped scallions for added freshness and aroma.
Indulge in the warm and aromatic flavors of this Vietnamese curry, where tender chicken and sweet potatoes are perfectly combined with a blend of spices and coconut milk. This dish is sure to satisfy your cravings for a comforting and flavorful meal.
