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Chicken Coconut Curry

Illustration for article titled Chicken Coconut Curry

Adapted from Williams-Sonoma One Pot of the Day (yeah, yeah...)


  • 3 tbsp canola oil
  • 2 lbs skinless chicken thighs
  • 3 cloves garlic, minced
  • 2 shallots, minced
  • 3 tsbp curry powder
  • 1 tsbp dark brown sugar
  • 1 tsp red pepper flakes
  • 1 tsp freshly ground black pepper
  • 2 lemongrass stalks, center white part only, cut into 1 inch pieces
  • 1 inch piece peeled fresh ginger, cut into 4-6 slices
  • 1 cup chicken broth
  • 1 can unsweetened (not light) coconut milk
  • 2 tbsp fish sauce
  • 3 carrots, cut into 1 inch chunks
  • 1 sweet potato, peeled and cut into 1 inch chunks

In a large, heavy pot (e.g. dutch oven), heat oil over medium-high heat. Working in batches, sear the chicken until nicely browned, about 4 minutes per side. Put chicken on a plate.


Drain any excess fat/oil, heat a little fresh oil, and add garlic and shallots to a pot and saute until fragrant, about 1 minute. Add the curry powder, brown sugar, red pepper flakes, pepper, lemongrass, ginger, and saute for another minute. Add the broth and scrape up any browned pits on the pot bottom. Stir in the coconut milk and fish sauce and bring to a boil. Add the chicken, carrots, and sweet potato, pushing them into the mixture. Partially cover and cook over low heat until chicken is opaque throughout and the vegetables are very tender, 15-30 minutes.

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