Vietnamese Chicken Curry

Vietnamese Chicken Currywith Sweet Potatoes, Spinach, and Basmati Rice

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
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Total Carb73g
Total Fat29g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    basmati rice
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • lemongrass
  • baby spinach
    baby spinach
  • sweet potato
    sweet potato
  • lime
  • shallot
  • garlic
  • red curry paste
    red curry paste
  • fish sauce
    fish sauce
  • chicken stock
    chicken stock
  • 13.5-ounce can lite coconut milk
    13.5-ounce can lite coconut milk

What You'll Need

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


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