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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!

Course Main Course
Cuisine Vietnamese
Keyword Vietnamese Chicken Curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 people
Calories 475 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.

Nutrition Facts
Vietnamese Chicken Curry Recipe
Amount Per Serving (3 people)
Calories 475 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 10g63%
Cholesterol 144mg48%
Sodium 1014mg44%
Potassium 1086mg31%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 5g6%
Protein 34g68%
Vitamin A 6410IU128%
Vitamin C 18.2mg22%
Calcium 92mg9%
Iron 6.9mg38%
* Percent Daily Values are based on a 2000 calorie diet.