Vietnamese Chicken Curry Recipe - CÀ RI GÀ | Helen's Recipes

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 1 kg of chicken chopped into big chunks with salt, sugar, and chicken stock (around 1 teaspoon each), and curry powder (around 1 tablespoon) for at least 30 minutes or overnight in the fridge.

Peel the potatoes and cut them into halves lengthwise, then into bite-sized pieces about 1 inch thick. Soak them in a large bowl filled with water and 1 teaspoon of salt to prevent them from turning dark.

Drain the potatoes well and use a paper towel to remove excess water.

In a saucepan, add a lot of vegetable oil and deep fry the potatoes and taro until the outside is golden brown. Remove and place on paper towels to absorb excess oil.

Cut off the tip and bruise the lemongrass, then tie them up. Finely chop ginger, shallot, and garlic (about 1 tablespoon each).

In a large saucepan or wok, add about 1 tablespoon of vegetable oil and sauté the ginger, garlic, and shallot for around 30 seconds or until fragrant. Add chilies for more heat if desired.

Add the marinated chicken to the pan and stir well on high heat to seal the chicken on both sides.

Transfer the chicken to a large pot, add the bruised lemongrass and 1 cup of coconut milk, and 4-6 cups of water. Bring to a boil and skim off the foam.

Add the fried potatoes and taro to the pot. Taste and adjust seasoning with salt and chicken stock (added 2 teaspoons of salt and 1 teaspoon of chicken stock).

Continue to cook for around 30 more minutes until the chicken is tender and the potatoes are soft. Transfer to a soup bowl or plate and garnish with coriander. Serve with hot steamed rice or freshly baked bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens