Mama Pham’s Vietnamese Chicken Curry (Cà Ri Gà) feat. Ronny Chieng | Pham Bam Kitchen

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.

Cover chicken with 1 teaspoon of salt and mix in 1 tablespoon of curry powder; let rest for 30 minutes.

Cut up 3 large potatoes and cover them in water with 1 teaspoon of salt; mix together.

Add 2 cloves of minced garlic to a hot pan with 1 tablespoon of oil and fry.

Stir fry the chicken for 10 minutes until it has a nice color.

Put the chicken aside in a big pot.

Drain the potatoes and add half tablespoon of curry powder; mix together.

Stir fry the potatoes for 5 minutes.

In the pot with chicken, add 500ml water and the potatoes.

Add 1 can of curry sauce and 1 can of coconut cream.

Add 2 teaspoons of salt and 2 teaspoons of vegetable stock; simmer for 30 minutes.

Serve with rice noodles or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens