Vietnamese Chicken and Pork Curry with Carrots and Potatoes

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Vietnamese Chicken and Pork Curry with Carrots and Potatoes AI-generated image
45 minTotal time
EasyDifficulty
690kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Chicken thigh Boneless chicken breast, cut into similar-sized pieces
  • Pork shoulder Pork loin, cut into bite-size pieces
  • Coconut milk Unsweetened evaporated milk for a less coconut-forward broth
  • Potato Sweet potato, cut into similar-sized chunks

Nutrition per serving

Estimated values for 1 serving, 690 kcal

Protein35 g
Carbohydrates56 g
Fat35 g

Fiber 6 g · Sugar 8 g · Sodium 920 mg

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A fragrant Vietnamese-inspired curry with tender chicken, pork, carrots, and potatoes in a gently spiced coconut broth. Serve it hot with rice or a crusty baguette to catch every drop.

Main Dish Vietnamese

Steps

  1. Pat the chicken and pork dry. Toss with the curry powder, fish sauce, sugar, and a pinch of black pepper; let stand for 10 minutes while preparing the vegetables.
  2. Warm the oil in a small heavy pot over medium heat. Add the onion and garlic and cook until fragrant and softened, about 2 minutes.
  3. Add the chicken and pork and stir until the surfaces are no longer raw-looking, about 3 minutes.
  4. Stir in the coconut milk and stock. Add the potato and carrot, bring to a gentle simmer, then cover loosely and cook for 20–25 minutes, stirring occasionally, until the meat is tender and the vegetables are easily pierced with a fork.
  5. Taste and adjust with salt and pepper. Serve hot with rice or baguette, if desired.

Tips for Vietnamese Chicken and Pork Curry with Carrots and Potatoes

  • Use a heavy-bottomed pot to help the coconut broth simmer evenly without scorching.
  • Vietnamese curry powder varies in strength; check its aroma and start with less if yours is especially pungent.
  • For a fuller meal, serve with steamed rice and a side of fresh cucumber or herbs.

Drink pairing

A crisp, dry lager
Its clean, refreshing finish complements the creamy coconut broth and aromatic curry spices.

0% option: Sparkling water with lime

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot, stirring so the curry warms evenly.

Frequently asked questions

How do I know the curry is done?
The meat should be tender, and a fork should slide easily into the potato and carrot. The broth will look creamy and lightly thickened.

Can I make this ahead?
Yes. Make it up to 2 days ahead and refrigerate; the flavors meld nicely. The potatoes may soften further when reheated.

What should I serve with it?
Steamed rice is a classic choice, while a crusty baguette is useful for dipping into the coconut curry broth.
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