Vietnamese Chicken Curry

Name: Vietnamese Chicken Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 people
Ingredients: 3 tablespoons cooking oil; 2 oz (1kg) shallot; 1 lb (500g) boneless and skinless chicken thighs; 3 tablespoons curry powder; 2 lemongrass; 4 oz (125g) carrots; 6 oz (175g) potatoes; 14.5 oz (411g) chicken broth; 1/2 cup coconut milk; 1 tablespoon fish sauce; 1 teaspoon sugar

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4.7

303 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
3 people
Calories
475 kcal
Course
Main Course
Cuisine
Vietnamese

Vietnamese Chicken Curry

Kelsey Carr

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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!

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Ingredients

Servings

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

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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 Information

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Serving 3people Calories 475kcal (24%) Carbohydrates 21g (7%) Protein 34g (68%) Fat 29g (45%) Saturated Fat 10g (50%) Cholesterol 144mg (48%) Sodium 1014mg (42%) Fiber 5g (20%) Sugar 5g (10%)