Name: Chicken Curry with Sweet Potatoes
Yield: Makes 4 servings
Ingredients: 3 tablespoons curry powder, preferably Three Golden Bells brand; 1/2 teaspoon salt, or to taste; 2 pounds skinless chicken thighs; 2 tablespoons vegetable oil; 1 tablespoon chopped shallot; 2 teaspoons minced garlic; 2 teaspoons ground chili paste or dried chili flakes, or to taste; 3 tablespoons fish sauce; 1 tablespoon sugar; 2 lemongrass stalks, cut into 3-inch pieces and bruised with the flat side of a knife; 1 (1-inch) piece ginger, peeled, cut into 3 slices and bruised with the flat side of a knife; 1 1/2 cups fresh chicken stock or store-bought low-sodium chicken broth; 3 carrots, peeled, cut on the diagonal into 2/3-inch pieces; 1 1/2 cups unsweetened coconut milk or cow's milk; 1 yellow onion, cut into wedges; 1 medium sweet potato (about 1 pound), peeled and cut into 1-inch cubes; 1/2 cup Asian basil leaves, cut in half; 8 sprigs cilantro, cut into 2-inch pieces; 2 scallions, chopped

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Ca ri ga

Editor's note: The recipe and introductory text below are excerpted from Pleasures of the Vietnamese Table by Mai Pham and are part of our story on Lunar New Year.

True to the Vietnamese style of curry-making, this recipe is milder and lighter than Indian or Thai curries. You can make this with chicken stock, but the coconut milk adds body and enhances the overall flavor. Depending on my mood and the time of year, I sometimes serve this with a warmed baguette (a French influence) instead of steamed rice. Other times, I just make the curry with more broth and serve it with rice noodles. Like other curries, it's delicious the next day.

Recipe notes

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