Vietnamese Chicken Curry

GINGER AND SCOTCH
22Ingredients
80Minutes
1110Calories

Ingredients

US|METRIC
  • 2 pounds chicken thighs (and/or drumsticks)
  • 2 tablespoons vegetable oil
  • 2 bags curry powder (Vietnamese, *, about 20 g total or 4 tablespoons home-made Vietnamese curry)
  • 3 cloves garlic (minced)
  • 1 potato (and/or sweet potato, peeled and cut into large chunks)
  • 1 taro (peeled and cut into large chunks)
  • 2 large carrots (peeled and cut into large chunks)
  • 1 onion (large, cut into wedges)
  • 2 stalks lemon grass (smashed, no need to cut up so that it can be removed later)
  • 1 inch ginger (piece)
  • 2 bay leaves
  • 6 ounces tomato paste (or tomato sauce)
  • 1 quart water (or 1 liter)
  • 1 tablespoon sugar
  • 4 tablespoons Thai fish sauce (or Vietnamese)
  • 1 can coconut milk (13.5 oz)
  • salt
  • pepper
  • 1 lemon (cut into wedges)
  • fresh herbs
  • scallions
  • asian basil
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    NutritionView More

    1110Calories
    Sodium90% DV2170mg
    Fat100% DV65g
    Protein96% DV49g
    Carbs29% DV86g
    Fiber60% DV15g
    Calories1110Calories from Fat590
    % DAILY VALUE
    Total Fat65g100%
    Saturated Fat30g150%
    Trans Fat0g
    Cholesterol190mg63%
    Sodium2170mg90%
    Potassium2780mg79%
    Protein49g96%
    Calories from Fat590
    % DAILY VALUE
    Total Carbohydrate86g29%
    Dietary Fiber15g60%
    Sugars16g32%
    Vitamin A150%
    Vitamin C110%
    Calcium20%
    Iron60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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