Vietnamese Chicken Curry

Name: Kari Ayam Vietnam
Total time: 40 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 3 tablespoons cooking oil; 2 oz shallot (or onion, diced); 1 lb 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 carrots (peeled and cut into chunks); 6 oz potatoes (peeled and cut into chunks); 14½ oz chicken broth; ½ cup coconut milk; 1 tablespoon fish sauce (or to taste); 1 teaspoon sugar

Vietnamese Chicken Curry - best Ca Ri Ga recipe ever, with tender chicken, rich curry with potatoes and carrots. This chicken curry is so good!

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium ⭐ 4.7 (101) 👁️ 5 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

3 servings

3 tablespoons cooking oil
2 oz shallot (or onion, diced)
1 lb 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 carrots (peeled and cut into chunks)
6 oz potatoes (peeled and cut into chunks)
14½ oz chicken broth
½ cup coconut milk
1 tablespoon fish sauce (or to taste)
1 teaspoon sugar

Steps

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.