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 local version of Indian curry.
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I love curries and 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!
How Many Calories per Serving?
This recipe is only 475 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Vietnamese Chicken Curry
- 3 tablespoons cooking oil
- 2 oz. shallot or onion, diced
- 1 lb. 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 strips, pounded)
- 4 oz. carrots, peeled and cut into chunks
- 6 oz. potatoes, peeled and cut into chunks
- 14.5 oz chicken broth
- 1/2 cup coconut milk
- 1 tablespoon fish sauce or to taste
- 1 teaspoon sugar
- Heat a small pot on medium heat, add the oil until heated. Saute the shallot or onion until softened or aromatic before adding the chicken. Stir the chicken a few times before adding the curry powder, lemongrass, carrots and potatoes. Stir to combine well.
- Add the chicken broth and coconut milk, turn the heat to low. Cover the pot and let simmer and cook for about 20 - 30 mins, or until the chicken, carrots and potatoes become tender.
- Add the fish sauce and sugar, stir to combine well. Serve hot with steamed rice and/or French bread.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Thanks for the recipe. It’s delicious! The only thing I’ve added is a bit of chilli to spice it up.
you should try chicken curry with noodle (chicken curry doesn’t go well with steamed rice) + a lemon salt as dipping sauce for the meat (slightly dip).
My family and I absolutely LOVE the Vietnamese Chicken Curry. I’m not a great cook but this recipe is fool proof a breeze to make and turns out fabulous every time!
I love this recipe!! This is the easiest Vietnamese curry I’ve come across! Thank you
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.
My husband I loved this recipe!! Will definitely be saving it and making it again!
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!