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Vietnamese Chicken Curry
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4.64 from 99 votes

Vietnamese Chicken Curry

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 Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Vietnamese Recipes
Cuisine: Curry
Keyword: Vietnamese Chicken Curry
Servings: 3 people
Calories: 475kcal
Author: Bee Yinn Low

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 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.

Nutrition

Serving: 3people | Calories: 475kcal | Carbohydrates: 21g | Protein: 34g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 144mg | Sodium: 1014mg | Fiber: 5g | Sugar: 5g