Vietnamese Chicken Curry (Cà Ri Gà)
What is Cà Ri Gà?
Cà ri gà is Vietnamese chicken curry: chicken thighs, potatoes and carrots simmered in a fragrant lemongrass curry. It's milder and soupier than many curries, and it's great with a crusty baguette, rice or rice vermicelli.
Watch How to Make It
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Vietnamese Chicken Curry (Cà Ri Gà)
Ingredients
For the chicken
- 1 shallot minced
- ¼ head garlic minced
- 2 lb chicken thighs
- 1 tablespoon chicken powder
- 1 tablespoon minced lemongrass
- 2 tablespoon curry powder
- 3 tablespoon fish sauce
- ½ tablespoon sugar
For the soup
- 1 jumbo russet potato cut into 2" pieces
- 3 medium carrots cut into 2" pieces
- ½ white onion sliced
- 1 shallot minced
- ¼ head garlic minced
- cooking oil
- ½ can (7oz) coconut milk
- 3 stalks lemongrass bruised
- annatto seeds optional
To serve
- jasmine rice
- baguette
- cilantro for garnish
Instructions
- Marinate your chicken thigh with all ingredients listed under "for the chicken" overnight.
- In a deep pan, add cooking oil and shallow fry your carrots and russet potatoes for 5 mins per batch. Remove and let cool on a plate with paper towels to catch excess oil. Set aside.
- In a large pot, add about 5 tablespoon of cooking oil over medium-high heat. If you're using annatto seeds, add the seeds to the oil to help release the red color of the seeds into the oil. After 1-2 minutes, the oil should change colors to a dark red. Remove the annatto seeds from the oil and discard.
- Add your minced shallots and garlic. Sauté for 30 seconds. Then add your lemongrass stalks. Sauté for another 30 seconds. Then add your marinated chicken thighs.
- Cook your chicken thighs for 2 mins over medium-high heat. Then add enough water to barely cover the chicken thighs. Wait for the liquid to boil, then lower the heat to simmer. Add half a can of coconut milk and allow this to cook on simmer for 20 mins.
- After 20 mins, add your carrots, potatoes, and white onion. Allow to cook for an additional 15 minutes or until all vegetables are tender.
- Taste and adjust your seasonings - more fish sauce or sugar as needed.
- Serve this curry over rice or with a baguette. Garnish with cilantro.
