Vietnamese Green Curry with Coconut and Lemongrass

Vietnamese green curry is a coconut-based chicken curry flavored with lemongrass, green chilies, ginger, cilantro, and fish sauce. Vietnamese curry recipes vary by region and household, and this green, herb-forward version is a Vietnamese-inspired take rather than a claim to one standard formula; it is served with rice or bread to catch the fragrant sauce.

Ingredients

1¾ lb (800 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) pieces
1 medium yellow onion (about 180 g), thinly sliced
1 lb (450 g) waxy potatoes, such as Yukon Gold, cut into ¾-inch (2 cm) cubes
8 oz (225 g) green beans, trimmed and cut in half
1 can (13.5 fl oz / 400 ml) unsweetened coconut milk, well shaken
1½ cups (360 ml) low-sodium chicken broth
2 tbsp (30 ml) neutral oil, divided
1 tbsp (15 ml) fish sauce, plus more to taste
1 tsp (5 ml) light brown sugar
½ tsp (2 g) fine salt, plus more as needed
¼ tsp (1 g) freshly ground black pepper
2 stalks lemongrass (about 60 g), tender inner parts thinly sliced
1 packed cup (30 g) cilantro leaves and tender stems, plus extra leaves to serve
2 to 3 fresh green chilies (about 15–25 g), stemmed; remove seeds for less heat
1 thumb-size piece fresh ginger (about 25 g), peeled and roughly chopped
3 garlic cloves (about 15 g), peeled
1 small shallot (about 40 g), peeled and roughly chopped
1 tsp (2 g) finely grated lime zest
1 tbsp (15 ml) fresh lime juice, plus wedges for serving

Instructions

Prepare the chicken and vegetables. Cut the chicken into pieces of roughly even size so they cook at the same rate. Pat it dry with paper towels; dry surfaces brown more readily than damp ones. Slice the onion, cube the potatoes, and trim the beans. Keep the potatoes in a bowl of water if you need to pause before cooking, then drain and dry them. Wash your hands and any board or knife that touched raw chicken before using them for other ingredients.
Make the green aromatic paste. Put the lemongrass, cilantro, chilies, ginger, garlic, shallot, and lime zest in a small food processor. Pulse, scraping down the sides as needed, until finely chopped and almost paste-like. Add a teaspoon of the measured oil if the mixture is too dry to process. A few small flecks are fine, but fibrous lemongrass should be chopped as finely as you can manage so it does not leave tough strands in the finished curry. If you do not have a processor, mince everything patiently with a sharp knife.
Brown the chicken. Heat 1 tablespoon (15 ml) oil in a heavy pot or Dutch oven over medium-high heat. Add the chicken in a single layer, working in two batches if the pot is crowded, and brown for about 3 to 4 minutes per batch, turning once. It does not need to cook through yet. Transfer it to a clean plate. Browning builds savory flavor; if the pan becomes very dark or the oil smokes, lower the heat before continuing.
Cook the onion and paste. Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) oil. Add the onion and cook for 3 minutes, stirring, until it begins to soften. Add the green paste and cook for 2 minutes, stirring often. It should smell fragrant, not scorched. If it sticks, loosen the browned bits with a spoonful of broth rather than turning the heat higher.
Simmer the chicken and potatoes. Pour in the coconut milk and broth, then stir in the fish sauce, brown sugar, salt, and pepper. Scrape the bottom of the pot to release any browned bits. Add the potatoes and browned chicken with any juices on the plate. Bring the liquid to a gentle simmer, cover partly, and cook for 20 minutes, stirring once or twice. Keep the bubbles modest: a hard boil can make coconut milk look oily and can break up the potatoes.
Add the green beans and check doneness. Stir in the beans and simmer uncovered for about 7 minutes, until the potatoes are tender and the beans are cooked but still hold their shape. Check the thickest chicken piece with a food thermometer; USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If it has not reached that temperature, simmer for a few more minutes and check again. The sauce should coat a spoon but remain loose enough to serve over rice.
Balance and serve. Turn off the heat and stir in the lime juice. Taste the sauce before adding anything else: fish sauce brings salt and savoriness, lime sharpens the coconut, and a small pinch of sugar can soften excess heat. Add more fish sauce, lime, or salt in small amounts until the flavors feel balanced. Scatter cilantro leaves over the curry and serve hot.

Tips

Choose the heat level before cooking. Green chilies vary considerably in strength, and their seeds and inner membranes can add extra heat. Start with two mild chilies, or remove the seeds for a gentler curry. For a family-style pot with different preferences, make the sauce mild and put sliced fresh chilies or chili sauce on the table.
Use the right coconut milk. Choose unsweetened canned coconut milk, not a sweetened carton beverage. Shake the can before measuring, or stir its thick cream into the liquid. Full-fat coconut milk gives a rounder, richer sauce; light coconut milk works but produces a thinner, less creamy result. Avoid boiling the curry vigorously after adding it.
Make lemongrass manageable. Fresh lemongrass is often sold in larger supermarkets and Asian grocery stores. Remove the dry outer layers and use the pale, tender lower stalk. If it is unavailable, substitute 1 tablespoon (15 ml) lemongrass paste; the flavor will be less bright, so add it gradually. Lemon zest alone is not a close replacement because it lacks lemongrass’s distinct citrus-and-herb aroma.
Keep the sauce from turning flat. Do not add all the lime juice or fish sauce at the beginning. Their best amount depends on the saltiness of the broth and the acidity of the lime, so adjust at the end. If the sauce tastes heavy, a little more lime usually helps; if it tastes sharp, a pinch of sugar can round it out without making the curry sweet.

Serving Suggestions

Serve the curry in shallow bowls over steamed jasmine rice, with extra rice on the table for anyone who wants to mellow the chilies. The sauce is also good with rice noodles, though noodles soak it up quickly; keep a little extra warm broth nearby if you choose that route. For a bread option, offer a crusty baguette or another loaf for dipping. That is especially useful when the potatoes and chicken are nearly gone but there is still fragrant coconut sauce in the bowl.

A simple side keeps the meal balanced in texture without competing with the curry’s herbs. Try sliced cucumber, lightly dressed greens, or a plate of fresh herbs and lime wedges. Cilantro is a natural garnish, and Thai basil can be offered alongside it if available. Put fish sauce, lime, and sliced chilies on the table so diners can adjust individual portions. If serving rice, start it while the curry simmers; the timing should let both reach the table warm without leaving the chicken sitting out.

Variations

Swap the protein: Boneless pork shoulder cut into small pieces can replace the chicken, but it may need extra simmering to become tender; check that whole cuts of pork reach 145°F (63°C) and rest for 3 minutes. For shrimp, add peeled, deveined shrimp near the end and cook just until opaque and 145°F (63°C) internally. Tofu is another option: use 14 oz (400 g) firm tofu, pressed and cubed, brown it first, and add it with the beans so it warms without breaking apart.

Change the vegetables: Carrots, cauliflower florets, or chunks of sweet potato can stand in for some or all of the potatoes. Cut firm vegetables into similar-sized pieces and add them with the potatoes; tender vegetables such as zucchini belong near the end. The finished dish will be sweeter with sweet potato and lighter with cauliflower. Keep the overall quantity close to 1½ lb (680 g) of vegetables so the sauce still coats everything.

Adjust the Vietnamese character: Fish sauce, lemongrass, and fresh herbs give this version its distinctive direction. Fish sauce is hard to replace exactly; for a vegetarian curry, use 1 tablespoon (15 ml) light soy sauce or a vegetarian fish-sauce alternative, then taste before adding more salt. Soy sauce makes the result less fish-sauce-like and a little different in aroma. For more herbal freshness, stir in a few extra chopped cilantro leaves just before serving rather than cooking them for a long time.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The curry keeps for 3 to 4 days in the refrigerator. The potatoes may soften as they sit, and the coconut sauce can thicken, but the flavor remains pleasant. For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator; freezing may make the potatoes a little grainy, so a fresh batch of vegetables is an option if texture matters.

Reheat only the portion you plan to eat, in a covered saucepan over medium-low heat, stirring occasionally. Add a splash of water or broth if the sauce has thickened, and heat until steaming throughout and 165°F (74°C), checking with a food thermometer. You can also microwave a portion in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot. Avoid repeated cooling and reheating; divide a large batch into smaller portions instead.

Frequently Asked Questions

Is Vietnamese green curry the same as Thai green curry?
Not necessarily. Thai green curry commonly uses a prepared green curry paste with its own blend of chilies and herbs. This recipe builds its flavor from lemongrass, cilantro, ginger, chilies, lime, and fish sauce, giving it a Vietnamese-inspired profile. Curry recipes differ across regions and households, so the names do not point to one identical recipe.

Can I use store-bought green curry paste?
Yes, but check the ingredient list and heat level because many jars are Thai-style and can be quite spicy or salty. Start with 1 tablespoon (15 ml) in place of the homemade aromatic paste, then add more to taste; it will change the flavor and may make the dish less specifically Vietnamese-inspired. Reduce the added salt and fish sauce until you have tasted the simmered sauce.

Can I make the curry ahead?
Yes. You can make it a day ahead and refrigerate it promptly, then reheat it gently to 165°F (74°C). The flavors will mingle, but the potatoes may soften and the green beans will lose some crispness. For a fresher vegetable texture, prepare the paste and cut the vegetables a day ahead, then cook the curry shortly before serving.

Why is my coconut curry oily or separated?
A little sheen on the surface is normal, especially with full-fat coconut milk. A vigorous boil, a very hot pot, or prolonged cooking can make the fat separate more noticeably. Keep the curry at a gentle simmer, stir it occasionally, and add a spoonful of broth if it looks too concentrated. It will still be safe to eat if cooked and stored properly, even if the texture is less smooth.

What can I use instead of fish sauce?
For a vegetarian version, use a vegetarian fish-sauce product if available, or start with 1 tablespoon (15 ml) light soy sauce. Soy sauce adds salt and savory depth but does not taste exactly like fish sauce, so the finished curry will be different. Taste before adding extra salt, and use lime to brighten the sauce if the substitute makes it seem heavier.

Can I make this without coconut milk?
Coconut milk is central to the creamy style of this recipe, so there is no exact substitute. Unsweetened evaporated milk can make a creamy but less aromatic sauce; add it toward the end and keep the heat low. For a lighter broth-based curry, replace the coconut milk with additional chicken broth, then thicken the liquid slightly by mashing a few cooked potato pieces into it. The result will be less rich and will not have the same coconut flavor.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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