# There May Not Be Anything in the World More Amazing Than Classic Vietnamese Curry Accompanied by a Huge Stack of Fresh, Warm, and Fluffy Vietnamese Baguettes
Curry has deep roots in Vietnam, arriving centuries prior. Though it might not enjoy the international fame of its Thai variations, Vietnamese curry is just as tasty and surprisingly simple to make. This dish brings back cherished memories for many, especially those who were raised on family recipes handed down over the years.
## Vietnamese Curry Cooking Tips
– **Chicken Marination**: Letting the chicken marinate at room temperature guarantees even cooking. Should you choose to marinate in the fridge, be ready to increase the cooking duration.
– **Variety of Vegetables**: You can incorporate a range of vegetables beyond the classic potatoes and carrots. Optional spices can elevate the taste if you have them ready. Indian red chili powder is particularly hot, so modify according to your spice tolerance.
– **Incorporating Lemongrass**: Although lemongrass is frequently left out for ease, it contributes a delightful flavor. If possible, cut it into 2-inch pieces and add it to the broth.
– **Amount of Stock**: Some might think that the original recipe’s 2 cups of chicken stock isn’t enough. Modify to 2-4 cups depending on your preferred thickness.
## What Will You Need?
You only need a pot to whip up this enjoyable meal.
## How Should You Serve Vietnamese Curry?
Vietnamese curry is ideally paired with rice or fresh baguettes, which are excellent for dipping. To enhance authenticity, try to find fresh Vietnamese baguettes from a local shop. Alternatively, it can also be served with pho noodles; in this scenario, double the chicken broth and seasoning for two servings.
## Simple Vietnamese Curry Recipe
### Ingredients
– 2 lbs bone-in skin-on chicken thighs
– 4 cloves garlic, crushed
– 3 tbsp curry powder
– 1 tbsp neutral oil (plus more for frying)
– 1 tbsp fish sauce
– 2 tsp garlic powder (optional)
– 2 tsp chili powder (optional)
– 1 shallot, diced
– 1 lb potatoes, cubed (or other root vegetables)
– 2-4 cups chicken stock (or as needed)
– 2 bay leaves
– 1 can coconut milk (5.6oz/165ml)
### Directions
1. **Chicken Marinade**: Mix chicken with half of the garlic, 2 tablespoons of curry powder, 1 tablespoon of oil, and 1 tablespoon of fish sauce. If desired, add garlic and chili powder. Allow to rest for up to 2 hours while prepping vegetables.
2. **Brown the Chicken**: In a medium saucepan over medium-high heat, warm 1-2 tablespoons of oil and brown the chicken thoroughly. Remove and set aside.
3. **Sauté Aromatics**: Lower heat to medium, add shallot and remaining garlic, and cook for 1-2 minutes. Mix in vegetables, remaining curry powder, and optional spices. Cook for a few additional minutes.
4. **Deglaze the Pan**: Pour in ½ cup of chicken stock and scrape the bottom of the pan to deglaze.
5. **Simmer**: Return the chicken to the pot, add bay leaves, and enough chicken stock to partially cover the chicken (approximately 1 cup). Cover partially and let it simmer for 30 minutes.
6. **Mix in Coconut Milk**: Add coconut milk and simmer for another 15 minutes. Adjust seasoning and serve.
### Nutritional Information
– **Calories**: 499
– **Fat**: 36g (55% Daily Value)
– **Cholesterol**: 114mg (38% Daily Value)
– **Sodium**: 960mg (42% Daily Value)
– **Potassium**: 1151mg (33% Daily Value)
– **Carbohydrates**: 37.6g (13% Daily Value)
– **Fiber**: 5.2g (22% Daily Value)
– **Protein**: 39.8g (80% Daily Value)
This straightforward Vietnamese curry recipe makes for a fantastic weeknight dinner that blends comfort and flavor, making it a cherished option for many. Enjoy it with warm baguettes for a genuinely gratifying meal.