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
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Open the appInstructions
Step 1
Heat olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
Step 2
Add curry paste and stir constantly until fragrant, about 60 seconds. Do not let it burn.
Step 3
Add chicken pieces and stir to coat with curry paste. Cook for 2 minutes without moving between stirs.
Step 4
Pour in coconut milk, then add potato chunks and fish sauce. Bring to a gentle simmer.
Step 5
Simmer uncovered for 10 minutes, stirring occasionally, until potatoes are fork-tender and chicken cooked through.
Step 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
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