Vietnamese Chicken Curry (Cà Ri Gà) | The BEST Curry I've Done So Far

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.

Top and tail the carrots, then chop them into bite-sized pieces.

Slice 500 g of potato in half lengthwise and chop into pieces the same thickness as the carrots, leaving the skins on for extra flavor.

Slice both ends off the onion, cut it in half, peel it, and slice it into half-moon shapes.

Grate 6 cloves of garlic using a microplane to create a paste, or chop it thinly.

Slice 3 stalks of lemongrass in half lengthwise and bruise them to release flavor.

Slice 1 kg of boneless skinless chicken thigh into strips or dice it, then place it in a bowl.

Add 2 tsp of vegetable oil, 2 tbsp of chicken stock powder, 2 tbsp of Vietnamese curry powder, salt, and ground black pepper to the chicken. Mix with a clean hand and set aside.

In a large pan or pot over medium-high heat, add 1 tbsp of vegetable oil, then add the carrots and potatoes with a pinch of salt. Cook for 4-5 minutes until they get some color.

Remove the carrots and potatoes from the pan and set aside in a bowl.

Add the chicken and spices to the pan, spreading it out and letting it sit for a couple of minutes to get color. Stir and cook for 3-4 minutes, then remove and place it in a separate bowl.

Add the onions to the pan and fry for about 4 minutes until golden brown, picking up flavors from the previous ingredients.

Add the garlic, lemongrass, and a pinch of salt to the onions, cooking for 1 minute until fragrant.

Reintroduce the chicken and any resting juices to the pan, along with 4 bay leaves or lime leaves, 2 tsp of sugar (optional), 3 cups of chicken stock, 1 cup of water, and 1 tbsp of fish sauce. Mix well and bring to a simmer.

Once simmering, reduce the heat to low and cook for 10 minutes.

After 10 minutes, add back the carrots and potatoes, mixing well to coat in the sauce. Bring back to a simmer, then reduce heat to low and cook for 15 minutes until the potatoes are softened but not completely fork-tender.

Add 1 can of coconut milk and 2 tsp of sambal oelek (optional) to the pot. Mix well and bring back to a simmer, cooking for a final 5 minutes until the potatoes are fork-tender.

Check for seasoning and adjust if necessary. Remove from the heat.

Toast a bread roll in the oven to your liking for serving.

Serve the curry in a bowl, ensuring a mix of potatoes, chicken, carrots, and sauce. Garnish with sliced chili and coriander or cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens