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Vietnamese Chicken Curry - best Ca Ri Ga recipe ever, with tender chicken, rich curry with potatoes and carrots. This chicken curry is so good!
I just came back from a short trip to Vietnam.
I spent two days in Ho Chi Minh City, practically eating through every corner of it.
One of the dishes that I really enjoyed during this past trip was Vietnamese chicken curry or Ca Ri Ga, which is the Vietnamese version of Indian chicken curry.
I love all kinds of curries, for example: Malaysian chicken curry, Thai chicken curry. I also really enjoyed the Vietnamese version of it.
Loaded with tender and perfectly cooked chicken, carrots and potatoes, Vietnamese chicken curry is lighter and flavorful, thanks to the ubiquitous fish sauce used in its cooking.
As soon as I am home, I had to develop this recipe to share with you. Making a mean pot of chicken curry is easier than you think, as long as you have all the ingredients.
These days, you can get them at local supermarkets: lemongrass, bottled curry powder and fish sauce.
Once you have them, this dish is a quick 30 minutes recipe to make.
Serve the Vietnamese chicken curry with steamed rice or French bread.
The curry sauce is a little spicy but delightful; the rice or bread will soak up the curry, making this dish one of the most delicious comfort foods for this season. Enjoy!
Frequently Asked Questions
This recipe is only 475 calories per serving.
What To Serve With Vietnamese Chicken Curry
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Vietnamese Recipes You Might Like
- Vietnamese Chicken Wings
- Vietnamese Spring Rolls
- Goi Cuon (Vietnamese Fresh Spring Rolls)
- Pok Pok Wings (Vietnamese Fish Sauce Wings)
Vietnamese Chicken Curry
Ingredients
- 3 tablespoons cooking oil
- 2 oz (1kg) shallot , or onion, diced
- 1 lb (500g) boneless and skinless chicken thighs, cut into big pieces
- 3 tablespoons curry powder , or Madras curry powder
- 2 lemongrass, white parts only, cut into 4-inch (10cm) strips, pounded
- 4 oz (125g) carrots, peeled and cut into chunks
- 6 oz (175g) potatoes, peeled and cut into chunks
- 14.5 oz (411g) chicken broth
- 1/2 cup coconut milk
- 1 tablespoon fish sauce, or to taste
- 1 teaspoon sugar
Instructions
- Heat a small pot over medium heat and add the oil. Once heated, sauté the shallot or onion until softened and aromatic. Then, add the chicken and stir a few times before incorporating the curry powder, lemongrass, carrots, and potatoes. Stir to combine well.
- Add the chicken broth and coconut milk, then turn the heat to low. Cover the pot and let it simmer for about 20 to 30 minutes, or until the chicken, carrots, and potatoes are tender.
- Add the fish sauce and sugar, and stir to combine well. Serve hot with steamed rice and/or French bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Bee. Wonderful dish but can I substitute the coconut milk with something else? Coconut milk does not agree with my stomach. Thank you.
Yes you can use regular milk to make the Vietnamese chicken curry.
I love this recipe!! This is the easiest Vietnamese curry I’ve come across! Thank you
That’s awesome!
I made this vegetarian by leaving out the chicken, swapping the chicken broth for vegetable broth, and using vegetarian fish sauce. It tasted exactly like the curry at my favourite Vietnamese restaurant.
Awesome!
My husband I loved this recipe!! Will definitely be saving it and making it again!
Thanks! :)
I made this dish according to the recipe and it was fabulous. My entire family loved it. The key is properly preparing the lemongrass and using the right amount of fish sauce.
I made this for dinner and it was ineatable, totally disgusting. I ate something else for dinner. Nothing vietnamese about this dish!
Thanks for your trying!
Can this be made ahead and reheated or cooked on the day in a slow cooker but prept the night before.I have only ever made it fresh but I have a limited time.
Sure yes
Thank you for this delicious Vietnamese chicken curry recipe. Real easy and quick to make and came out great.
Fantastic recipe we both fully enjoyed it thank you