Vietnamese Chicken Curry with Coconut Milk - Ca Ri Ga
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Wandercooks · by Wandercooks★ 5.0 (4)

Vietnamese Chicken Curry with Coconut Milk - Ca Ri Ga

NUTRITION · PER SERVING65M COOK
CAL 71%·PRO 100%
CARBS 144G41% OF CAL
6G FIBER11G SUGAR127G OTHER
FAT 59G37% OF CAL
22G SAT37G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Vietnamese chicken curry made with coconut milk, potatoes, and aromatics like lemongrass and garlic. It's mild and gently sweet, perfect for a comforting weeknight dinner.

mainvietnamesecurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 650 g chicken thighs (1.5 lb, boneless, sub with more traditional legs, wings or bone-in for extra flavour)
  • 1 potato (peeled and cut into 8 pieces)
  • 1 sweet potato (250 g / 8.8 oz, peeled and chopped into chunks)
  • 1 carrot (125 g / 4.4 oz, peeled and chopped into chunks)
  • 3 tbsp vegetable oil (for frying)
  • 200 ml coconut milk (sub with coconut cream or regular milk for a non-coconut finish)
  • 3-4 cups water (to cover the chicken (amount will vary depending on the depth and width of your pot))
  • 1.5 tbsp curry powder (use Vietnamese Ca Ri Ni an Do (Madras Curry Powder), S&B Curry Powder!)
  • 1 tbsp fish sauce
  • 1 tsp chicken stock (sub with onion or celery salt)
  • 1 tsp sugar
  • 2 garlic (chopped finely)
  • 3 cm lemongrass (chopped finely)
  • 1 onion (chopped sub with 2 shallots)
  • 1 tbsp cornstarch (to thicken, mixed with 1 tbsp cold water, sub with flour or tapioca starch)
  • 1 tbsp chilli oil (for heat, sub with chilli powder or flakes)
  • 1 handful fresh cilantro / coriander (for garnish)
  • 2 Vietnamese rolls (sub French baguettes)
  • vermicelli rice noodles
  • white rice
PREP
5M
SODIUM
939MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.