How to Make The Best Vietnamese Chicken Curry | Easy Vietnamese Chicken Curry Recipe | Cà Ri Gà

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is often more affordable.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork can be less expensive.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Homemade blends can be fresher, and turmeric is often cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor, while salt is a basic seasoning.

Marinate the chicken with 1 cup each of minced garlic, ginger, and lemongrass, 3 tbsp red curry paste, 1 tbsp chicken soup base, 3 tbsp yellow curry paste, chili oil, 2 tbsp sugar, 3 tbsp fish sauce, and ground black pepper.

Set the marinated chicken aside while prepping the vegetables.

Chop 4 lbs of vegetables (potatoes, sweet potatoes, carrots, Chote, taro root), 1 shallot, and 1 onion.

Preheat the air fryer to 400°F.

Cook the marinated chicken in the air fryer for about 20 minutes, turning halfway through until golden brown.

Take the chicken out of the air fryer and set aside.

In a pot, add the leftover spices from the chicken marinade and 2 cans of Coco Rico (or substitute with 7even up).

Add 3-4 cups of water to the pot until the veggies are covered and turn the stove to medium-high heat.

Once the broth comes to a boil, add in the chicken and 1 can of coconut milk.

Let everything simmer for 20-30 minutes until the veggies are tender, skimming any impurities that rise to the surface.

Ladle the curry into bowls for serving, adding garnishes of chopped green onion and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens