Ingredients (16)
- 1 tablespoon canola oil
- 1 yellow onion, quartered and thinly sliced
- 4 cloves garlic, minced
- Kosher salt
- 2 stalks lemongrass, tender part only, halved lengthwise and cut into thirds
- 4 thick slices peeled fresh ginger
- 3 tablespoons mild yellow curry powder
- 2 tablespoons firmly packed brown sugar
- 1 can coconut milk, well shaken
- 1 cup low-sodium chicken broth
- 2 tablespoons Asian fish sauce
- 6 bone-in chicken thighs, skinned (2 1/2 to 3 pounds)
- 3 carrots, peeled and cut into chunks
- 2 russet potatoes (about 1 1/4 pounds), cut into chunks
- Steamed rice, for serving
- Chopped fresh basil, for garnishing
Nutritional Information
- Calories769
- Fat52.9g
- Saturated fat23.13g
- Trans fat0.19g
- Carbs35.59g
- Fiber4.35g
- Sugar7.97g
- Protein40.3g
- Cholesterol203.74mg
- Sodium692.22mg
- Nutritional Analysis per serving (6 servings) Powered by
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Moist, juicy chicken thighs simmer in a Vietnamese yellow curry with carrots and potatoes.
Instructions
- 1In a large saucepan over medium heat, add the oil and warm until hot. Add the onion, garlic, and a pinch of salt and cook, stirring, until it softens, about 5 minutes. Add the lemongrass, ginger, curry powder, and sugar and cook, stirring, until the spices are fragrant, about 30 seconds. Pour in the coconut milk, broth, and fish sauce and bring to a boil.
- 2Add the chicken, carrots, potatoes, and 1 teaspoon salt, and stir to combine. Cover and simmer, stirring occasionally, until the chicken and vegetables are cooked through, about 30 minutes. Taste and season with salt if necessary. Serve over rice, garnished with the basil.
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