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Vietnamese Chicken Curry With Sweet Potatoes And Carrots

To enjoy Chicken Curry in traditional Vietnamese style, Nancie McDermott recommends accompanying this dish with a warm, crusty baguette, perfect for dipping in the luscious curry sauce. The fragrant curry can also accompany rice, couscous or noodles, and its flavorful canned sweet potatoes and carrots deliver a healthful helping of vitamin A in every bite.

Recipe by Canned Food Alliance
Servings
6
Tags
asian, vietnamese, dinner, dairy free, main-dish, rosh hashanah

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup sliced onions or shallots
  • 2 stalks fresh lemongrass, trimmed and cut into 2-inch lengths
  • 5 slices fresh ginger
  • 3 tablespoons curry powder
  • 1 tablespoon coarsely chopped garlic
  • 1 1/2 pounds boneless chicken breasts or thighs, cut into bite-sized chunks, or 2 pounds whole bone-in chicken thighs or legs
  • 1 to 2 tablespoons fish sauce (optional)
  • 1 teaspoon sugar
  • 1 teaspoon dried red chili flakes or chili-garlic sauce
  • 3 1/2 cups canned, reduced-sodium chicken broth
  • 3/4 cup canned, unsweetened coconut milk
  • 1 can (15 ounces) sweet potatoes, drained
  • 1 can (14 1/2 ounces) carrots, drained 2 tablespoons lime or lemon juice

Preparation

  1. In a large, deep saucepan or Dutch oven, heat vegetable oil over medium-high heat for one minute.
  2. Add onions, lemongrass and ginger and cook one to two minutes, tossing until onions are shiny and translucent.
  3. Add curry powder and garlic, and cook one to two minutes, tossing once or twice, until mixture is fragrant and softened.
  4. Add chicken, spreading it in one layer, and cook for one minute.
  5. Toss well and cook until chicken begins to brown.
  6. Add fish sauce, sugar and chili flakes, and toss again.
  7. Add broth and bring to a boil. Reduce heat to maintain a lively simmer and cook for 10 minutes, stirring occasionally.
  8. Add coconut milk and simmer 10 to 15 minutes, until chicken is cooked.
  9. Remove lemongrass chunks and add sweet potatoes and carrots, letting curry simmer another one to three minutes, until they are heated through.
  10. Stir in lime or lemon juice, transfer curry dish to a serving bowl and serve.