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Coconut Chicken Curry Recipe

Coconut Chicken Curry Recipe

Ingredients :

    • 500 ml (21/4 cups) thin coconut milk
    • 500 g (1 lb) boneless chicken thighs
    • 1 onion, cut into wedges
    • 2 tablespoons fish sauce
    • 1 tablespoon palm sugar
    • 1 teaspoon salt
    • 15 cherry tomatoes

Curry Paste :

    • 2 shallots, minced
    • 3 cloves garlic, minced
    • 10 sprigs coriander roots, stems and leaves, minced
    • 1 tablespoon minced ginger
    • 15 black peppercorns
    • 4–6 red bird’s-eye chilies
    • 1 tablespoon curry powder

Method :

    1. Combine all the Curry Paste ingredients and grind to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning.
    2. Combine 4 tablespoons of the coconut milk with the Curry Paste in a pot and cook over medium heat. Stir continuously and cook until fragrant, 3–5 minutes.
    3. Add the chicken, the remaining coconut milk, onion, fish sauce, sugar and salt. Stir to mix well. Reduce the heat to medium–low and simmer until the chicken is done, about 25–30 minutes.
    4. Stir in the cherry tomatoes and cook for another 2 minutes. Remove from the heat and serve with steamed rice, Coconut Rice Patties (page 53) or Sticky Rice with Beans.

Serves 4–6
Preparation time : 20 mins
Cooking time : 35 mins