Skip to main content

Mẹ's Coconut Chicken Curry!

The coconut chicken curry dish I made a few weeks ago is the first dish my mother in law taught me and because my good friend Jess was in love with it when I brought it to school, I am posting the recipe here so all may enjoy!








"Mẹ" is "mom" in Vietnamese. It's not pronounced "Me" but more like "Meh-ah." That's how it sounds like anyway. I have to start learning how to pronounce Vietnamese better.

Anyway, Mẹ first taught my husband this dish when he was my boyfriend because every year on Valentine's, it's been tradition for my hubby to cook for me. By the third year, he ran out of ideas because he barely knows how to fry eggs in the kitchen so Mẹ stepped in and helped him out with this dish. Every since I tasted it, I knew I had to learn how to make it because it was just so delicious and though I've had a lot of coconut curry in Thai restaurants, this one always tasted spicier, more exotic, with more depth to the flavors.

Ingredients:

1 Boneless Chicken (I used 4 pcs thighs)
1 Tablespoon Sea Salt
2 Tablespoons (I used about 6 Tablespoons because I like mine spicier) Curry Powder
3-4 Cloves of Garlic, chopped
1 Tablespoon Brown Sugar (if not using sweet potatoes)
2 sticks of lemongrass (I cut them in half)
1 Cup water
1/2 cup cubed potatoes or sweet potatoes or both
1 can of coconut cream
  1. Cut up boneless chicken, clean and put in colander to dry.
  1. In a mixing bowl, add the sea salt, Curry powder (you can put in more later but start with 2 tablespoons), garlic and mix.
  1. Take pot and heat it up. Then add 2 teaspoon of oil (I used peanut but olive is fine too, for those who like to cook with olive oil - I prefer olive oil raw). Add chicken and brown on medium heat for ten minutes or until browned.
  1. Add 1 cup water and lemongrass.
  1. Add potatoes or sweet potatoes or both. I like having both and this way, you don't have to add the brown sugar.
  1. Add the dry ingredients (Curry mix) and stir. This is when I added about 4 more tablespoons of curry powder because I like my curry thicker and spicier.
  1. Bring to boil and then cover lid, simmer for 30 minutes on low heat. I put mine on even lower heat and simmered it for longer to develop more flavor.
  1. At the very end, add the can of coconut cream. I also added some vegetables for added color (red, yellow peppers, onions, etc.). Bring to boil, then turn off gas.




The result is a great chicken curry with vegetables that have a little bit more bite to them. You can add as much or little coconut cream as you want, depending on how coconutty you like it. I think in Thai restaurants, the curry is a little more coconutty than this one. This version is a lot more subtle and I like mine spicier than coconutty so I added more curry and less coconut cream. Also, if you like your curry much more yellow, add some turmeric powder and it will be a brighter yellow. Will try that next time.

Try it and let me know what you think!





1 comment

Popular posts from this blog

Cuñape

"Cuñape" is the best cheeseballs in the world, and it’s from Santa Cruz, Bolivia. These gooey and addictive cheese balls are similar to the Brazilian "pão de queijo" or the French "gougères" or the Colombian "pandebono" but all of these are different from each other as well. Gougères are lighter and more airy while the Brazilian ones are chewier but drier on the outside. I would say the pandebonos are closest in taste and texture to the Bolivian cuñape but it is slight more bready.

In Bolivia, we use mennonite cheese (farmer's cheese) for this recipe and honestly without that cheese it will never be exactly like the original but you do what you can. I've been hunting down a similar cheese in the U.S. for ages but the closest I can get to it is to use the queso blanco or fresco and add some more salt (or even mix some feta into it).

The history of the cuñape is very interesting. It is a Guaraní word that means "a woman's breast&…

Making Mocochinchi

I get really excited when I can think of a food or drink that is solely Bolivian. I admit there isn't too many Bolivian dishes that are not influenced by the many countries that it borders. Even the Saltena, Bolivia's most famous empanada looking pastry comes from a woman who came from Salta, Argentina, to Tarija, Bolivia. 
So when I'm researching Mocochinchi, my favorite childhood and now adulthood drink, made from dehydrated whole peaches, sugar, and cinnamon, and I find that it's a "Bolivian"drink, I get really really excited. Bolivia Bella goes on to describe regional favorites. 
In Santa Cruz, you can buy the dehydrated peaches in the open markets. I snag a pound of dehydrated peaches because you really can't find these in the U.S. except maybe in Miami or Virginia, where there is a huge population of Bolivians. Using sliced dehydrated peaches don't really work for this particular drink because the fun is eating the reconstituted peaches afterwa…

Donut Friend & Town Pizza - York Blvd, Highland Park, CA

First, Donut Friend - a DIY donut house. They also have some on their list that are already made. I like ordering off their menu because well, they spent a lot of R&D money to make sure some of these ingredients work together. When left up to my demise, the donuts I create end up tasting off. 
My favorite off their menu is the Jets to Basil and Nutella Vision. This one below is neither of these. I don't even quite remember which one this was but it contained reese's pieces and it wasn't as good as the two aforementioned donuts.

You end up ordering at the cash register but the setup looks almost like you order it when you walk up to it and follow the donut maker to the cash register. That is not how it works here. You just order at the cash register and someone makes it for you (and you're allowed to watch this person make it for you). Yes, it is a confusing set up and I get annoyed as well. 
Another place we go to frequently just because it is convenient and becau…