20-Min Vietnamese Curry Chicken
Tender chicken in a fragrant, creamy curry sauce made with coconut milk, curry paste, and fresh herbs. One skillet, no fussy techniques—dinner ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 1 lb chicken breast, cut into bite-size pieces
- 1 can (13.5 oz) coconut milk, full-fat canned
- 3 tbsp Vietnamese curry paste (or Thai red curry paste)
- 1 tbsp fish sauce
- 8 oz potatoes, cut into small chunks
- ¼ cup Thai basil or fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Add curry paste and stir constantly until fragrant, about 60 seconds. Do not let it burn.
- 3
Add chicken pieces and stir to coat with curry paste. Cook for 2 minutes without moving between stirs.
- 4
Pour in coconut milk, then add potato chunks and fish sauce. Bring to a gentle simmer.
- 5
Simmer uncovered for 10 minutes, stirring occasionally, until potatoes are fork-tender and chicken cooked through.
- 6
Stir in fresh basil or cilantro. Taste and adjust with salt or extra fish sauce. Serve immediately.
Tools you’ll need
- 12-inch skillet with lid or shallow sides
- wooden spoon or silicone spatula
- cutting board and knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
