Vietnamese Chicken Curry is a dish I love and know very well, I’ve been eating my mom’s version of this dish my entire life. It’s so flavorful & delicious — the contrast of textures when eating it with a crusty baguette is absolute perfection. My recipe is a little different from my mom’s—I prefer a thicker curry so I add a touch of flour and only use coconut milk as my liquid to create a creamy curry that condenses all the flavors. I also use boneless chicken thighs rather than the traditional bone in which can be cumbersome if you’re cooking for a family that includes children.
The defining characteristic of Vietnamese Curry is the Coconut Milk—which makes it completely standout from other curries such as the Indian (British) Version you may be familiar with. This Vietnamese incarnation is much creamier—and in my opinion—much tastier.
Since driving in California Traffic is such a hassle, I figured out that lemongrass essential oil (link here) does the trick without having to drive to the Asian market. Its very concentrated so I just use two drops—fresh lemongrass is better, but this a good option if don’t have any. The spice level of your curry is largely dependent on the specific Madras Curry Powder you’re using—I typically now use the mild since my kids love this dish, but add cayenne to my own bowl since I’m a sucker for spice.
This recipe makes a large portion suitable for multiple servings, but I also use it to make the most delicious Vietnamese Curry Puffs (Recipe Here). These puffs are not a traditional dish, but I invented them to use some of the leftover curry – so check out that recipe too!