Ingredients:

  • 1.5 lbs chicken thighs, bone-in and skin-on, chopped into bite-sized pieces
  • 2 tbsp Vietnamese curry powder
  • 1 tbsp fish sauce (Nuoc Mam)
  • 1 tbsp minced garlic
  • 1 tbsp minced shallots
  • 1 tsp sugar
  • 2 tbsp neutral oil
  • 2 stalks lemongrass, bruised and cut into 3-inch lengths
  • 1 large onion, cut into wedges
  • 1 lb sweet potatoes, peeled and cubed
  • 14 oz full-fat coconut milk
  • 2 cups chicken bone broth
  • 2 inches ginger, smashed
  • Fresh cilantro and Thai basil for garnish
  • Red chili slices for garnish
  • Lime wedges for serving
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, toss the chicken with curry powder, fish sauce, minced garlic, shallots, and sugar. Marinate for at least 15 minutes to allow flavors to penetrate the bone.
  2. Heat neutral oil in a Dutch oven over medium-high heat. Add the chicken in a single layer and sear until the skin is golden and slightly rendered. Don't worry about cooking it through yet; we just want color. Remove chicken and set aside.
  3. Reduce heat to medium. Add lemongrass, ginger, and onion wedges. Sauté for 3 minutes until the lemongrass is fragrant and onions become translucent.
  4. Pour in the chicken bone broth. Bring it to a boil, then tuck in the cubed sweet potatoes. Lower the heat to a simmer and cover. Cook for 15 minutes until the potatoes are tender when pierced with a fork.
  5. Return the chicken to the pot. Stir in the coconut milk. Let it simmer uncovered for another 5-10 minutes.
  6. Taste the broth. It might need a squeeze of lime or an extra teaspoon of sugar. This is where you make it yours. Remove the woody lemongrass stalks and ginger pieces before serving. Serve hot with crusty baguette or rice noodles, garnished with herbs, chili, and lime.