Vietnamese Coconut Chicken Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	137%	47%
fat	2%	3%
aromatics	12%	17%
sweetener	0%	0%
salt	2%	1%
vegetables and beans	123%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1361 g	3 pounds bone-in chicken (a mixture of dark and white meat)
	Salt (to taste)
	Freshly ground black pepper (to taste)
27 g	2 tablespoons vegetable oil
150 g	1 large onion (peeled and roughly chopped)
	2 shallots (finely chopped)
12 g	4 large cloves garlic (finely minced)
	1 (3-inch) piece of ginger (peeled and finely minced)
19 g	3 tablespoons Vietnamese curry powder (or Madras curry powder if not available)
6 g	1 to 2 teaspoons sugar (or to taste)
	2 stalks​ lemongrass (bruised)
34 g	2 tablespoons fish sauce
960 g	4 cups low-sodium chicken broth
411 g	1 can coconut milk
1020 g	6 small russet potatoes (peeled and cut into 1/4-inch slices)
170 g	1 large sweet potato (peeled and cut into thick, even slices)
488 g	8 medium carrots (peeled and cut into thick, even slices)
488 g	2 cups whole milk
	Baguette or rice noodles

Method: 9 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Thanks, I grew up eating this but this was my first time making it since I never paid much attention to all the details when I was a kid ( sigh**). It tasted pretty close. I added more potato’s and you can eat it with rice as well. This curry is slightly diffe” — a cook

“A better description on a couple of ingredients would be appreciated. I minced the really tender part of both of the lemongrass stalks and bruised the tougher stalks with a meat mallet. I put everything in the pot and fished out the stalks later. Is that what ” — a cook