Vietnamese Chicken Curry

We grew up eating this dish on colder days and I have fond memories of coming home from school and smelling this curry dish from the driveway. If you are a fan of curries, this is a must-try!

^^ Not my photo, but used as a reference.

What you’ll need:

• Yellow curry paste (This is what I use because….we like to work smarter, not harder around here, haha.)

• Chicken thighs or drumsticks (I prefer skinless thighs with bones to give the curry more flavor)

  • Chop chicken into bite-sized chunks

• 1 Coconut cream (This is what I use) You can use two cans if you prefer to have a creamier broth.

• 2 tbsp sugar

• pinch of salt to taste

• White onion

• Carrots, chopped into chunks

• Potatoes (I use yukon potatoes) chopped into chunks

• Black pepper (pinch of it)

• 2 tbsp olive oil

1. In a pot (I use a medium-sized stock pot), add oil and saute 2 tbsp of the yellow curry paste. This will release the aroma of the spices.

2. Add onions and sautee for a couple of minutes.

3. Add chicken chunks, carrots, and potatoes.

4. Add sugar

5. Add 7 cups of water (or fill it 3/4)

6. Let simmer for 30-35 minutes until chicken and veggies are tender.

7. Add can of coconut cream and stir

8. Serve this over a bed of rice, rice noodles, or Basquenese’s favorite way: Toasted baguette

ENJOY!!!