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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)
- Caramel Chicken
Vietnamese Chicken Curry
Ingredients
- 3 tablespoons cooking oil
- 2 oz (60g) 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.
Thanks for the recipe. It’s delicious! The only thing I’ve added is a bit of chilli to spice it up.
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).
Thanks for the suggestion.
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!
Hi Heather, awesome, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
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 cook the Vietnamese curry chicken and I use Madras curry powder. I don’t think I would use this powder as it taste like Indian curry. I wish I can attached photo. I preferred Malaysian Curry.
Thank you,
Die heart Malaysian
Hi John, yes, Madras is very Indian taste. I used a generic curry powder and it tastes good.
if i use palm sugar how much should I use??
Should be the same.
Well as per usual, find a great recipes, shopes are shut so I substitute – this time
Lemon juice for lemongrass – to avoid potatoes and carrots not sufficiently cooked zapped in the microwave – overall a great recipe for a weekday meal – thank you
Thanks for trying this Vietnamese chicken curry recipe!
The chicken curry looks really interesting in the Vietname style! I love curry so much that I’d love to try all recipes of curry. Cannot wait to try this want!! xo
– Natalie