Vietnamese Lemongrass Curry
Our version of this homey chicken curry is fragrant with lemongrass and dotted with islands of Japanese sweet potato. We love having the curry with banh mi, but you can also ladle it over noodles ... or a bowl of rice.
- Time: 105 min
- Servings: 2
Source: Red Boat Fish Sauce
Ingredients
- minced shallots
- tablespoon minced garlic
- tablespoon Red Boat Salt or kosher salt
- teaspoons granulated sugar
- teaspoons Madras curry powder
- tablespoon Madras curry paste
- pounds bone-in chicken breasts, thighs, or a combination of both
- pounds tomatoes
- plus 1 tablespoon grapeseed, canola, vegetable, or other neutral oil
- pounds Japanese sweet potato, peeled and cut into 1-inch cubes
- pound yellow onion, sliced into ¼- to ½ -inch wedges
- minced lemongrass
- ounces coconut water
- bay leaves
- coconut milk
- tablespoons Red Boat Fish Sauce
- to 4 Thai chilies, seeds and ribs removed if desired
- to 2 baguettes, steamed rice, or ¾ pound bun tuoi , prepared according to packag