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4.5 from 129 votes

Vietnamese Chicken Curry (Cà Ri Gà)

Vietnamese Chicken Curry, or Cà Ri Gà has a rich broth lightly flavored with coconut milk. Use a crusty, fluffy loaf of bread to sop up the flavorful stew.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Additional Time
1 hr
Total Time
3 hrs
Servings: 8 bowls
Calories: 365 kcal
Course: Main Course , Soup
Cuisine: Asian , Vietnamese

Ingredients

  • 1 whole chicken, about 3 lbs
  • ½ lb red potatoes
  • ½ lb carrots
  • 4 tablespoon fish sauce
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup minced lemongrass
  • 3 tablespoon curry powder, divided
  • 2 teaspoon chili flakes (optional)
  • water
  • 13 ½ oz coconut milk, divided
  • 1 tablespoon neutral oil

Instructions

    Cup of Yum
  1. Cut the chicken into its separate parts: Thighs, legs, wings and breasts. Cut the individual parts into large chunks.
  2. After marinating, sear the chicken in small batches on medium-high heat until lightly browned.
  3. Return all of the chicken to the pot and fill it with water until fully submerged. Bring the pot to a boil on high heat, then reduce the heat to maintain a gentle simmer.
  4. While the chicken cooks, peel the potatoes and carrots and cut them into chunks similar to the size of the chicken.
  5. Deep fry the potato and carrot chunks until lightly browned. This is optional but will help the vegetables hold their shape
  6. Once the chicken is almost cooked to your desired tenderness (I prefer tender, fall-off-the-bone chicken), add the fried carrots and potatoes.
  7. Add more water to cover the ingredients if needed. Bring the heat up to boil, then lower it again to maintain a low boil.
  8. Once the potatoes and carrots have reached their desired doneness, add the coconut milk. Bring the heat up until the pot boils, then turn off the heat.
  9. Heat a few tablespoons of oil in a small pan. Add more curry powder and chile flakes to the oil and toast on medium-low heat until fragrant.
  10. Pour the curry oil over the pot of curry to give it color.
  11. Serve with Vietnamese baguettes, sliced French bread or rice.

Notes

  • Note: Nutrition facts are estimated based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Information

Serving 1bowl Calories 365kcal (18%) Carbohydrates 12g (4%) Protein 21g (42%) Fat 27g (42%) Saturated Fat 13g (65%) Polyunsaturated Fat 4g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 71mg (24%) Sodium 1105mg (46%) Potassium 610mg (17%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 5045IU (101%) Vitamin C 7mg (8%) Calcium 54mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 8bowls

Amount Per Serving

Calories 365

% Daily Value*

Serving 1bowl
Calories 365kcal 18%
Carbohydrates 12g 4%
Protein 21g 42%
Fat 27g 42%
Saturated Fat 13g 65%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 71mg 24%
Sodium 1105mg 46%
Potassium 610mg 13%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 5045IU 101%
Vitamin C 7mg 8%
Calcium 54mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.