Cà ri vàng (Vietnamese Yellow Curry)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

yellow curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade curry paste can be healthier and red curry paste is often more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is lower in calories and chickpeas are a budget-friendly protein alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-calorie alternative and salt is a basic seasoning.

Mince and crush 2 cloves of garlic.

Minced some fresh lemongrass and bruised some for later.

Grate 1 inch of ginger.

Slice 1 red chili, keeping the seeds.

Prepare 1 lb of chicken thighs by cutting into bite-sized pieces.

In a mortar, mash and crush the garlic to release flavors.

Add the crushed garlic to the chicken.

Mix in 2 tablespoons of curry powder into the chicken.

Add 1 tablespoon of minced lemongrass to the chicken.

Add 1 tablespoon of grated ginger to the chicken.

Incorporate 1 teaspoon of kosher salt, 1 tablespoon of sugar, and 1 tablespoon of fish sauce into the chicken mixture.

Let the chicken marinate for about 1 hour.

In a wok, sauté 1 medium onion cut into wedges until slightly softened.

Add the marinated chicken to the wok.

Add 1 tablespoon of curry powder to the wok after the onion.

Pour in 1 cup of coconut milk and 2 cups of water into the wok.

Chop and add white potatoes and 3 carrots to the mixture in the wok.

Add some pepper and the bruised lemongrass to the wok.

Let the curry cook for about 15 minutes.

Taste the curry and adjust flavors as needed with more coconut milk, fish sauce, or sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens