A childhood with a Rich Flavor
By: Hannah Lac
The first time my dad told me about this dish, I was pleasantly surprised because chicken curry with coconut milk wasn’t a major part of Vietnamese culture/food. I expected staple foods like pho, banh mi, ban bo hue, banh xeo which are all dishes I grew up eating as a child. However, hearing his experiences with this childhood dish reevaluated my thoughts on the importance of food.
My dad starts off by commenting on the impact the dish had on him during his childhood:
“That dish is very very easy to make, but how [do] you make that dish more flavor[ful] [and] to do the procedure every step because that dish can be done [eaten] with bread, over rice, over noodles, and so on.”
“When I was 6 or 8, my grandma, she made a very good dish. So [the] first time I taste, I never forgot [the rich flavor]...But my mom really teach[es] me how to make that dish step by step [and make it taste real] good and that’s why I never forgot how to make that.”
His willingness to learn how to cook from my great-grandmother and grandmother helped me visualize my dad at a younger age where he was prone to being reckless, wild, and full of expression. His eyes were open to this new dish that left his tongue speechless because of the new, rich flavor of the curry. And it created this burning desire to learn how to perfect this dish as well. At the same time, it was used as a convenient dish since it was able to be eaten with different side dishes such as rice/noodles/bread.
I find it interesting that my dad rarely shares stories of his childhood and the fact that I was able to learn from a single dish blows my mind. Not only did I catch a glimpse into his past, but I also thought about his current job as a chef. Did he become a chef because his mother and grandmother showed him the ropes of cooking? Is that why he adds so much love into the food he makes for his family and those close to him? This self-determination reminded me of Vietlead’s hypothesis. A huge reason why Vietlead fights for different issues such as education, gentrification, and immigration because it all started with a simple desire to challenge the system that has oppressed different groups of people for too long. Just like how my dad wanted to learn how to cook chicken curry with coconut milk because he wished to taste that flavor again.
And after listening to his story, I yearned to see my grandmother who passed away a few years ago. My memories of her are very limited, and in this case, I remember her being too weak to move and she had to stay situated in one spot. To add on, I did not speak any of her ethnic languages which created
more distance between my grandmother and me. I’m really grateful to my dad for letting me know more about my grandmother because I could imagine her in her youth and active. Now, I can imagine my grandmother’s spirit standing beside my dad whenever he cooks.
Chicken Curry with Coconut Milk
Ingredients:​
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4 Chicken thighs (can serve 4-6 people)
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Curry powder (2.5 tablespoons)
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Coconut milk (1-2 cups; you can add more to your liking)
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Small red onion
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Potatoes (3-4)
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Scallions (1 bunch for garnish)
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Chicken base (3 tablespoons)
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Oil (for marinating)
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Salt (a pinch!)
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Water (for the chicken broth)
Directions:
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Step 1. Dice the chicken thighs into small pieces (1.5 in for each piece)
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Step 2. Marinate the thigh pieces with the curry powder overnight (for more flavor). Put a couple of drop of oil and a pinch of salt
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Step 3. Peel and cut the small red onion into pieces
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Step 4. Once it's fully marinated, saute the chicken on medium heat (do not put it on high heat or else the powder will stick to the pan). When the chicken is golden brown on both sides, add the onion pieces and cook them together
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Step 5. In a huge pot, pour water (5 cups), 3 tablespoons of chicken broth, the marinated chicken thighs and salt (honestly put as much as you like)
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Step 6. While the water is boiling, take the lemon grass and smack the head. Next, peel the potatoes and cut it into small pieces (1 inch)
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Step 7. Once the water boils, add the lemon grass and potatoes into the mix. Let it cook for about 30-40 minutes until the meat and potatoes are softened
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Step 8. Turn the heat on low heat and add the coconut milk into the pot. Let the milk cook for 5-10 minutes
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Step 9. Garnish using the scallions
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