How to Make Vietnamese Chicken and Sweet Potato Curry with Coconut and Caramel Sauce Asian Cooking Recipe Cuisine

Vietnam Chicken and Sweet Potato Curry with Coconut and Caramel Sauce

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

3 tbsp garam masala

1 tbsp ground turmeric

1 1/4 lbs chicken thighs

1 1/2 tbsp raw cane sugar

2 tbsp sesame oil

2 shallots, chopped

2 garlic cloves, chopped

1 1/2 inch galangal, peeled and chopped

2 lemon grass stalks, chopped

2 tsp chili paste or dried chili flakes

2 medium sweet potatoes, peeled and cubed

3 tbsp fish sauce

2 1/2 cups coconut milk

1 small bunch each fresh basil and coriander, stalks removed

salt and ground black pepper

Directions:

In a small bowl, mix together the garam masala and the turmeric. Put the chicken in a bowl and coat with half of the spice.

To make the caramel sauce, heat the sugar in a small pan with 1 1/2 tbsp water, until the sugar dissolves and the syrup is golden. Remove from the heat and set aside.

Heat a wok or heavy pan and add the oil. Stir fry the shallots, garlic, galangal and lemon grass. Stir in the rest of the turmeric and garam masala with the chili paste or flakes, followed by the chicken and stir fry for 2-3 minutes.

Add the sweet potatoes, then the fish sauce, caramel sauce, coconut milk and 2/3 cup water, mixing thoroughly to combine the flavours.

Bring to a boil, reduce the heat and cook for about 15 minutes until the chicken is cooked through. Season and stir in half the basil and coriander. Garnish with the remaining herbs and serve immediately. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!