Entree: Vanuatu – Vanuatu Curry (Island-style coconut curry with root vegetables and chicken, flavored with local spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Vegetable oil, 2 tbsp (30 ml)
Chicken thighs, bone-in and skin-on, 4 thighs (about 1 lb 8 oz (680 g) gross); estimated edible portion about 1 lb 3/4 oz (476 g) raw
Onion, 1 large (about 5 1/4 oz (150 g)), sliced
Garlic, 2 cloves (about 0.21 oz (6 g)), minced
Fresh ginger, 0.53 oz (15 g), grated
Curry powder, 0.42 oz (12 g)
Ground turmeric, 0.106 oz (3 g)
Salt, 0.18 oz (5 g), plus additional amount to taste
Black pepper, 0.035 oz (1 g)
Scotch bonnet chili, 1 small (about 0.18 oz (5 g)), seeded and finely chopped; optional
Water, 1 cup (240 ml)
Full-fat coconut milk, 2 cups (480 ml) (about 1 lb 7/8 oz (480 g))
Taro, peeled, 7 7/8 oz (225 g), cubed (estimated edible portion: 7 7/8 oz (225 g))
Sweet potato, peeled, 7 7/8 oz (225 g), cubed
Carrot, 4 oz (115 g), sliced
Fish sauce, 1 tbsp (15 ml) (about 5/8 oz (18 g)); optional
Lime, 1 medium (about 2 3/8 oz (67 g) whole), cut into wedges for serving
Fresh cilantro, 0.53 oz (15 g), chopped, for garnish
Cooked white rice, 1 lb 5 1/8 oz (600 g) (about 5 1/4 oz (150 g) per serving), for serving

Show original ingredient measurements

Vegetable oil, 30 ml
Chicken thighs, bone-in and skin-on, 4 thighs (about 680 g gross); estimated edible portion about 476 g raw
Onion, 1 large (about 150 g), sliced
Garlic, 2 cloves (about 6 g), minced
Fresh ginger, 15 g, grated
Curry powder, 12 g
Ground turmeric, 3 g
Salt, 5 g, plus additional amount to taste
Black pepper, 1 g
Scotch bonnet chili, 1 small (about 5 g), seeded and finely chopped; optional
Water, 240 ml
Full-fat coconut milk, 480 ml (about 480 g)
Taro, peeled, 225 g, cubed (estimated edible portion: 225 g)
Sweet potato, peeled, 225 g, cubed
Carrot, 115 g, sliced
Fish sauce, 15 ml (about 18 g); optional
Lime, 1 medium (about 67 g whole), cut into wedges for serving
Fresh cilantro, 15 g, chopped, for garnish
Cooked white rice, 600 g (about 150 g per serving), for serving

Instructions

1. Pat the chicken thighs dry. Season with about half the salt and half the black pepper. Heat the oil in a large pot over medium-high heat and brown the thighs for 3–4 minutes per side; remove and set aside.
2. Reduce the heat to medium. Add the onion and cook until translucent, about 4 minutes. Add the garlic, ginger, and optional chili; cook for 1 minute until fragrant.
3. Stir in the curry powder and turmeric and cook for 30 seconds. Add the water and scrape up browned bits from the pot.
4. Return the chicken to the pot. Add the coconut milk, taro, sweet potato, and carrot. Bring to a gentle simmer, cover, and cook over low heat for 25–30 minutes, until the vegetables are tender and the chicken reaches 74°C (165°F) internally.
5. Stir in the fish sauce. Taste and add the remaining salt and pepper as needed. Simmer uncovered briefly if the curry needs thickening, or add a little water if it is too thick.
6. Serve the curry over the cooked white rice, with chopped cilantro and lime wedges.