ca ri ga

Every curry lover will fall for our family&#039;s Vietnamese Chicken Curry. It&#039;s everything a curry should be: rich, creamy and packed with earthy flavour! One taste and you&#039;ll feel at home!

Vietnamese Chicken Curry (Cà Ri Gà)

chicken drumsticks

duck giblets ((optional))

tbsp tumeric powder ((or enough

lemongrass

garlic ((smashed))

L / 21 US cup chicken and pork stock

curry leaves ((we get it from the local Asian supermarket))

curry sauce

L coconut cream

US cup sweetened condensed milk

chicken bouillon powder

salt ((or

US cup cooking oil

onions

blood jelly ((optional))

Cut the lemongrass into 10 cm (4&quot;) segments. Smash the lemongrass and garlic cloves until they&#039;re partially split, then put them in a bowl with the drumsticks and giblets.

Marinate the drumsticks and giblets in tumeric powder.

Heat up a wok on high heat and add the cooking oil. Flash fry the taro until crispy on the outside then set aside.Note: This will help to develop a crispy crust around the taro which prevents it from breaking up in the curry.

Flash fry the sweet potatoes until crispy on the outside in the same oil, then set aside.

Separate the lemongrass and garlic from the marinated drumsticks and giblets. Reuse the cooking oil (or replace with 3 tbsp new oil) to fry the lemongrass and garlic for 30 seconds.

Pour the drumsticks into the wok and cook for 5 minutes or enough to to sear all sides.

Meanwhile, bring the chicken and pork stock to a boil and add the curry sauce, coconut cream, condensed milk, chicken bouillon powder, salt and curry leaves.

Add the drumsticks, taro, sweet potatoes and onions in and cook on a medium simmer for 20 minutes.

Optional: While the everything&#39;s cooking, prepare and cook the blood jelly. When ready, add it into the curry pot.

While everything&#39;s cooking, bring a pot of water to a boil and cook the noodles for 10 minutes or until al dente. Drain and let it drip dry.

Serve with a squeeze of lime juice, fresh Vietnamese baguette and rice noodles! 

A warm and delicious bowl of tender chicken and potatoes stewed in a rich and creamy yellow coconut curry broth. Enjoy this three ways: ladled over steamed rice, rice noodles, or serve on the side with a toasty baguette to soak up that bold and amazing flavor.

Vietnamese Chicken Curry (Ca Ri Ga)

lbs chicken (chicken thighs preferred; cut into bite-sized pieces)

salt

sugar

black pepper

madras yellow curry powder

vegetable oil

garlic

shallot (mince)

lime/lemon/bay leaves (optional)

water

coconut milk

carrot (10 oz, peel,

potato (10 oz, peel,

onion

fish sauce

Cilantro

Lemon/limes leaves

This vegan Vietnamese Curry introduces comforting warmth and inviting aromas. Each spoon is a satisfying blend of spices and tender vegetables, simmered in a creamy coconut milk broth. Whether enjoyed on a cozy evening or shared with loved ones, this curry is sure to provide a comforting and nourishing meal that soothes both the body and the soul.

Vegan Vietnamese Curry

garlic, minced

carrots,

potatoes,

(1.5 cups) mushrooms of your choice, sliced

curry powder

tbsp sate sauce

soy sauce

tbsp oil

cinnamon

turmeric powder

tsp black pepper

tbsp sugar

tbsp chili oil

(1.7 cups) coconut milk

(14 oz.) firm tofu

Baguette or rice noodles,

cilantro,

In a bowl, combine the carrots, potatoes, and sliced mushrooms. Add 1 teaspoon of salt, 1 tablespoon of curry powder, 1 tablespoon of soy sauce and 1 tablespoon of sate sauce to the bowl. Mix well and let it sit for 15 minutes, allowing the flavors to meld.

In a shallow pan or pot, heat 2 tablespoons oil over medium heat. Add the diced onion and minced garlic and fry for 1 minute. Add the marinated vegetables (onion, garlic, carrots, potatoes, mushrooms) and sauté until they turn lightly golden on both sides, which should take about 7 minutes.

Remove the tough outer leaves out of the lemongrass then cut into chunks. Lightly crush the lemongrass chunks to release their flavors, and add them to the broth.

Add the ground cinnamon, remaining curry powder, turmeric powder, black pepper. 

Pour in the coconut milk and simmer the curry for 10 minutes or until the vegetables have softened and the flavors have melded together.

While the curry is simmering, prepare the tofu. You can either fry or bake the tofu until it becomes golden and crispy.

Add the remaining seasoning: soy sauce, sugar, chili oil, and cooked tofu and simmer for 5 minutes. 

Serve the vegan Vietnamese curry with baguette or vermicelli rice noodles.

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Vietnamese Chicken Curry (Cà Ri Gà)

Vietnamese Chicken Curry (Ca Ri Ga)

Vegan Vietnamese Curry

Top 3 ca ri ga recipes from across the web

The most viewed ca ri ga recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese Chicken Curry (Cà Ri Gà)

Vietnamese Chicken Curry (Ca Ri Ga)

Vegan Vietnamese Curry

The most viewed ca ri ga recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine