- Main
- Chicken
- Vietnamese
- One pot
- Make-ahead
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the chicken and marinade
- 3 lb
chicken drumsticks (about 10), patted dry
- 2
lemongrass stalks, tough outer layers removed, bottom 6 inches finely minced
- 3 tbsp
curry powder (Madras or Vietnamese-style)
- 4 cloves
garlic, minced
- 1 tbsp
fresh ginger, grated
- 2 tbsp
fish sauce
- 1 tsp
sugar
- 1 tsp
salt
For the curry
- 2 tbsp
vegetable oil
- 1
yellow onion, cut into 1-inch wedges
- 1
fresh red chili, halved lengthwise (optional)
- 1 can
coconut milk (13.5 oz), full-fat
- 2 cups
chicken broth
- 1 lb
sweet potatoes, peeled, cut into 1 1/2-inch chunks
- 2
carrots, peeled, cut into 1-inch pieces
- 1
bay leaf
- 1 tbsp
fish sauce, plus more to taste
- 1 tsp
sugar
salt and black pepper, to taste
To serve
- 1
baguette, warmed, cut into lengths
- 1/4 cup
fresh cilantro, roughly chopped (optional)
- 1
lime, cut into wedges (optional)
- Dairy-free
Contains wheat (baguette) and fish (fish sauce).
Worked out from the ingredients.
Steps
- Step 1
In a large bowl, toss the drumsticks with the minced lemongrass, curry powder, garlic, ginger, fish sauce, sugar and salt until every piece is coated. Cover and let sit at room temperature for 30 minutes (or refrigerate up to overnight).
30 min, hands-off
- 3 lb chicken drumsticks (about 10)
- 2 lemongrass stalks
- 3 tbsp curry powder (Madras or Vietnamese-style)
- 4 cloves garlic
- 1 tbsp fresh ginger
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tsp salt
- Step 2
Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Working in two batches so the pot isn't crowded, brown the drumsticks on all sides, about 6 minutes per batch. Move them to a plate. Scrape any marinade left in the bowl into the pot.
12 min
- 2 tbsp vegetable oil
- Step 3
Lower the heat to medium. Add the onion wedges and the chili, if using, and cook, stirring and scraping up the browned bits, until the onion softens, about 4 minutes.
4 min
- 1 yellow onion
- 1 fresh red chili
- Step 4
Return the chicken and any juices to the pot. Pour in the coconut milk and chicken broth, add the bay leaf, fish sauce and sugar, and stir. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 20 minutes.
20 min, hands-off
- 1 can coconut milk (13.5 oz), full-fat
- 2 cups chicken broth
- 1 bay leaf
- 1 tbsp fish sauce
- 1 tsp sugar
- Step 5
Add the sweet potatoes and carrots, pushing them under the liquid. Simmer uncovered until the vegetables are tender and the chicken pulls easily from the bone, 20 to 25 minutes. Stir gently once or twice so the sweet potato doesn't stick or break apart.
25 min, hands-off
- 1 lb sweet potatoes
- 2 carrots
- Step 6
Fish out the bay leaf and chili. Taste the broth and season with salt, pepper and a splash more fish sauce until it tastes savory and slightly sweet. If you'd like it thicker, simmer 5 minutes more uncovered.
5 min
- salt and black pepper
- Step 7
Ladle into bowls, scatter with cilantro, and serve with lime wedges and plenty of warm baguette for dunking.
- 1 baguette
- 1/4 cup fresh cilantro
- 1 lime
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026