Past Recipes
Vietnamese Chicken Curry

Vietnamese Chicken Curry with Sweet Potatoes, Spinach, and Basmati Rice

See upcoming menus

Get weekly recipes and ingredients delivered.

When cold weather hits, few things can lift our spirits like a warm and colorful stew. Creamy, spicy, and layered with aromatic flavors, this riff on Vietnamese cà ri gà (chicken curry) delivers big-time on the comfort front, and is one of Chef Taylor’s personal favorite dishes. Blending red curry paste, coconut milk, fish sauce, and lemongrass with tender sweet potato, chicken, and wilted spinach, it’s served over fluffy basmati rice with a squeeze of lime for acidity.

  • Stovetop Only
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 750
  • Protein 47g
  • Total Carb 73g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lemongrass
    • 1/2 ounce
    • lemongrass
  • shallots
    • 2
    • shallots
  • 13.5-ounce can lite coconut milk
    • 1
    • 13.5-ounce can lite coconut milk
  • baby spinach
    • 3 ounces
    • baby spinach
  • limes
    • 2
    • limes
  • chicken stock
    • 8 ounces
    • chicken stock
  • garlic
    • 2 cloves
    • garlic
  • basmati rice
    • 1/2 cup
    • basmati rice
  • fish sauce
    • 1 tablespoon
    • fish sauce
  • sweet potato
    • 1
    • sweet potato
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • red curry paste
    • 1/2 tablespoon
    • red curry paste

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan

Allergens

Tree Nuts, Fish, Crustacean Shellfish

Cooking Steps

  1. Cook Rice

    Cook Rice

    In a small pot, combine rice, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.

  2. Cook Chicken

    Cook Chicken

    Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer to a plate and set aside to rest for about 5 minutes, then cut into ½-inch pieces. Reserve pan for Step 4.

  3. Prepare Ingredients

    Prepare Ingredients

    While chicken cooks, rinse all produce. Using the back of a knife, hit lemongrass in several places—bruising the herb releases its citrusy aroma and flavor. Pat spinach dry with paper towel. Cut sweet potato into ½-inch cubes. Halve limes; cut 1 lime into 4 wedges and set aside for serving. Peel shallots and thinly slice into rings. Mince garlic

  4. Sauté Aromatics

    Sauté Aromatics

    Return pan from chicken to medium-high heat with 1½ tablespoons canola oil. When oil is shimmering, add shallots and garlic. Sauté, stirring and scraping up browned bits from bottom of pan, until lightly browned, about 3 minutes. Add curry paste and stir to combine, about 1 minute. Add lemongrass and sweet potato and cook until fragrant, 1-2 minutes.

  5. Finish Curry

    Finish Curry

    Add fish sauce, chicken stock, and coconut milk to pan with sweet potato and aromatics. Bring to a boil over high heat, then reduce heat to medium high. Simmer until curry has thickened slightly, 10-15 minutes. Add spinach and chicken and stir to warm through. Season with juice of 1 lime and ¾ teaspoon salt. Remove and discard lemongrass, then remove pan from heat.

  6. Plate Vietnamese Chicken Curry

    Plate Vietnamese Chicken Curry

    Divide basmati rice between serving bowls. Spoon over Vietnamese chicken curry and serve with remaining lime wedges for squeezing over. Dig in!

What is Plated?

  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.