Vietnamese Chicken Curry Recipe

Vietnamese Chicken Curry - best Ca Ri Ga recipe ever, with tender chicken, rich curry with potatoes and carrots. This chicken curry is so good!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Calories 438 kcal


  • 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
  • 1 can, 14.5 oz (1 3/4 cups chicken broth)
  • 1/2 cup coconut milk
  • 1 tablespoon fish sauce or to taste
  • 1 teaspoon sugar


  1. 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.
  2. Add the fish sauce and sugar, stir to combine well. Serve hot with steamed rice and/or French bread.

Recipe Notes

Nutrition Facts
Vietnamese Chicken Curry Recipe
Amount Per Serving (3 g)
Calories 438 Calories from Fat 253
% Daily Value*
Total Fat 28.1g 43%
Saturated Fat 12.9g 65%
Cholesterol 77mg 26%
Sodium 701mg 29%
Total Carbohydrates 23.4g 8%
Dietary Fiber 5.3g 21%
Sugars 5.7g
Protein 25.3g 51%
* Percent Daily Values are based on a 2000 calorie diet.