Description
Fresh lemongrass, fish sauce, delicata squash, and cilantro make this a flavor-packed Vietnamese curry good for any night of the week.
Ingredients
- 1 1/2 pounds boneless chicken thighs
- 1 1/2 tablespoon curry powder
- 1/2 teaspoon kosher salt
- 1 small onion
- 2 cloves of garlic
- 1 tablespoon grated or chopped fresh ginger
- 2 stalks of fresh lemongrass
- 1 pound delicata squash
- 2 tablespoons olive oil
- 1 tablespoon curry paste
- 2 cups chicken or vegetable broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon sugar
- 2 tablespoons fish sauce
- 1 package (8 ounces) instant rice noodles
- Cilantro, for serving
Instructions
Cut the chicken thighs into bite-sized pieces, about an inch or so. In a bowl, toss the chicken with 1 tablespoon of the curry powder and the salt.
Wash you cutting board and knife, then roughly chop the onion and the garlic. Peel, then grate or finely chop, the ginger. Remove the tough outer layers of the lemongrass stalks then cut them into two-inch pieces. Use the back of your knife to bruise the stalks, which will help release their flavor while cooking. Halve the squash, remove the seeds, then slice in half again. Cut the squash quarters into bite-sized pieces. There’s no need to peel. Chop the cilantro leaves.
Heat the olive oil over medium high heat in a large pot or Dutch oven. When hot, add the onions, garlic, ginger, lemongrass, curry paste, and remaining ½ tablespoon of curry powder. Sauté for 5 minutes, stirring often, until fragrant and softened. Add the chicken pieces. Cook for 5 minutes, toss them around the pot, and cook 5 minutes more or until they start to brown on multiple sides.
Pour in the broth and coconut milk. Stir in the sugar and fish sauce. Add the squash and stir to combine. Bring to the soup to a boil, then lower the heat to a steady simmer. Cook 15-20 minutes or until the squash is tender.
Meanwhile, put the rice noodles in a large bowl. Cover with boiling water and cook according to the package directions, which should be just a few short minutes. Drain.
When the squash is tender, taste the soup. Add more salt, sugar, or fish sauce, if needed. When it’s to your liking, divide the noodles among your serving bowls, cover with the hot soup and sprinkle over the cilantro.
- Prep Time: 30
- Cook Time: 30
- Cuisine: Vietnamese