Vietnamese Chicken Curry
How to make traditional Vietnamese Curry. Our easy Ca Ri Ga recipe is a creamy coconut Vietnamese chicken curry stew best served with rice.
Servings: 6
Calories: 414kcal
Equipment
- French knife
- measuring spoons
- measuring cups
- Dutch Oven
Ingredients
- 2 lb Bone-in Skin-on Chicken Thighs
- 3 tbsp Canola Oil
- 3 Medium Shallots chopped
- 4 Garlic Cloves minced
- 1 tbsp Fresh Ginger minced
- 2 tbsp Curry Powder
- 3 Lemongrass Stalks chopped
- 1 L Water
- 2 tbsp Fish Sauce
- 1 tsp White Sugar
- Kosher Salt and Black Pepper
- 3 Medium Potatoes cut inch 1 inch pieces
- 2 Large Carrots cut into 1 inch pieces
- 2 tbsp Cornstarch whisked into 2 tablespoons of water
- 1/2 cup Coconut Cream
- 2 Scallions thinly sliced
- 1/4 cup Cilantro chopped
Instructions
- Heat the oil in a large pot or Dutch Oven over medium-high heat. When the oil is hot, sear all sides of the chicken until the skin is crisp and browned. Transfer chicken to a plate and set aside.
- Add the shallots, garlic, and ginger to the pot and cook until translucent, 3-4 minutes. Scrape up any browned bits. Add the curry powder and lemongrass and cook for 30 seconds.
- Add the water, fish sauce, sugar, 1/2 teaspoon salt, chicken, potatoes and carrots. Bring the pot to a boil. Reduce the heat to low and cook for 25-30 minutes, until the chicken and vegetables are perfectly tender. Add salt and pepper to taste.
- Stir in the coconut cream and cornstarch slurry and allow the curry to cook for another minute for the sauce to thicken.
- Top with scallions and cilantro and serve with rice noodles or steamed rice.
Nutrition
Calories: 414kcal | Carbohydrates: 27.5g | Protein: 32g | Fat: 19.8g | Saturated Fat: 4.9g | Sodium: 490mg | Potassium: 672mg | Fiber: 4.5g | Sugar: 4g | Calcium: 44mg | Iron: 2mg