vietnamese curry

Easy Vietnamese comfort food with marinated chicken, carrots, potatoes, and a ton of flavor from curry powder and lemongrass. Perfect to make large batches of and served with fresh, toasty baguette or rice!

Vietnamese Chicken Curry Recipe (Cà Ri Gà)

lb chicken (any cut, chopped into large 2-3" pieces)

potatoes

lb carrots

onion (finely chopped)

gloves garlic (finely chopped)

lemongrass

bay leaves

coconut milk

tsp sugar

chicken broth

water

tsp salt

onion powder

tbsp Vietnamese curry powder

lemon (sliced)

tsp sambal / vinegary chile paste

Cut chicken into large 2-3" chunks if using large pieces.

Add salt, onion powder &amp; curry powder to chicken. Marinate for 2-4 hours.

Cut onions, potatoes and carrots into 2" chunks.

Deep fry potatoes and carrots until lightly browned so they hold their shape.

After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you're using skinless.

Remove chicken, drain fat and clean off any burned residue in the pot.

Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.

Return chicken to the pot with lemongrass, bay leaves, and sugar.

Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.

Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.

After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.

Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).

Return the flame to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.

Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.

Serve with bread, accent with a squeeze of lemon and sambal for heat.

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

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! 

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

onion

garlic, minced

carrots,

potatoes,

(1.5 cups) mushrooms of your choice, sliced

curry powder

tbsp sate sauce

soy sauce

salt

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.

This one-pot Vietnamese curry (Cà ri) is loaded with taro, sweet potatoes, and carrots and infused with citrusy aromatics such as ginger, lemongrass, garlic, and lime. It is super creamy, flavorful, hearty, and takes less than one hour to prepare!

Easy Vegan Vietnamese Curry

taro

potato

oil oil

garlic

shallot (finely diced)

ginger (grated)

mushrooms (quartered)

baby potatoes (peeled)

eggplant

carrot

fried tofu (optional)

1 and 1/2 tbsp sugar

tbsp Vietnamese curry powder (see notes)

lime cilantro

Peel and slice the taro and sweet potatoes. Start by peeling the taro and sweet potatoes. Next, dice the taro and sweet potatoes into 1-inch cubes. Transfer to a bowl.

Soak them. Cover the taro and sweet potatoes with cold water and allow them to soak for about 10 minutes. Rinse and pat them dry using kitchen paper towels.

Fry them. Heat 2 tablespoons of oil in a large non-stick skillet. Once hot, add the taro and sweet potatoes and pan-fry for 7-10 minutes, stirring from time to time, until they are golden brown on each side. Transfer to a plate lined with kitchen paper towels to remove the excess oil.Air Fryer Option: Instead of pan-frying the taro and sweet potatoes, you can air-fry them! Toss the cubed taro and potatoes with a tablespoon of oil and air-fry for 8 minutes in a 355°F (180°C) preheated air fryer.

Fry the taro and potatoes

Sauté the aromatics. Heat a tablespoon of oil in a pot (I used a Dutch oven) over medium heat. Once hot, add the aromatics and sauté for about 2 minutes or until fragrant.

Add the vegetables. Add the mushrooms and sauté for 2-3 minutes. Then, add the remaining vegetables: taro, sweet potatoes, baby potatoes, eggplants, and carrots. At this point, you can also add your vegan protein of choice, such as fried tofu, vegan chicken, seitan, etc.

Add the coconut milk and seasonings. To the pot, add the full-fat coconut milk, water, soy sauce, sugar, salt, and curry powder. Stir to combine.

Let simmer. Partially cover the pot with the lid and bring to a boil. Reduce the heat to a simmer and let simmer for 20-25 minutes or until the taro and sweet potatoes are tender.

Garnish. Finally, top with fresh cilantro and a squeeze of lime juice, and enjoy!

You can store this curry for up to 3 days in the refrigerator.

Cook the curry

Hi Thomas,
Thank you so much for this recipe!! I made this today for my Sunday meal prep and it was SO delicious! I especially love the taro. I subbed the curry powder with Vietnamese curry soup base powder my family had on handle and it worked like a charm! Topping off with lime really adds a certain brightness to the dish and brings it together. Will be staple in my curry rotation for sure.

I was looking for a Vietnamese satay soup and found the bon bo hue (the next recipe I'll try). I feel like I hit the jackpot finding your site with all the Vietnamese recipes you have. I just made the curry and it tastes so yummy, just like I've tried in restaurants! I love that you have the curry powder recipe. I had all the ingredients for the curry so started with this recipe. Thanks so much!

Hey!
I made this curry quite a lot last year and noticed that the recipe and instructions has slightly changed. i really liked the old one but cannot quite remember, any chance i could have a copy of the old one?

This dish was delicious. Thanks for sharing

This is wonderful. Mine has some different vegetables and the seasoning might be a bit different because I didn't have all specified in the recipe, but this is so good, and hot! I really love a splash of lemon juice on top just before serving.

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Vietnamese Chicken Curry Recipe (Cà...

Vietnamese Chicken Curry (Cà Ri Gà)

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Top 4 vietnamese curry recipes from across the web

The most viewed vietnamese curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese Chicken Curry Recipe (Cà...

Vietnamese Chicken Curry (Cà Ri Gà)

Vegan Vietnamese Curry

Easy Vegan Vietnamese Curry

The most viewed vietnamese curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine