- Food and Cooking»
- World Cuisines»
- Southeast Asian Cuisine
Vietnamese Chicken Curry Recipe (Ca Ri Ga)
Ca Ri Ga
Curry is spiced soup or stew dishes from South Asian country such as India and Pakistan. This dishes popularity recently have spread out of South Asian region. Some world cuisine have their own version of curry such as Thai curry, Japanese curry, Vietnamese curry, Malaysian curry, etc. Each of them have their own personality and characteristic since each cuisine has adopted their own style cooking, spices and cultural background.
Fixing curry is not a mission impossible. It's easy and very affordable. All you need is some good curry powder, meat, vegetables, milk or coconut milk. That's it and you are ready !. My favorite curry powder is Vietnamese style. Alhough I like spicy food, I prefer mild curry. Vietnamese curry suit my taste but since it's so strong such as Indian or Malaysian curry but yet flavorful and fragrant. Serve it over steamed rice, noodles or with French baguette, the Vietnamese style. Here is my easy and spicy Vietnamese style curry recipe or Ca Ri Ga. If you like spicy food than this recipe is for you.
What You Need for Fixing Vietnamese Chicken Curry
3 lbs chicken (bone-in and skinless), or boneless and skinless
2 stalks lemongrass
1 1/2 inches ginger
2 tbsp vegetable oil
4 tbsp Vietnamese Madras curry powder
1/2 tsp chili paste (optional) or crushed dried red pepper
1 tsp salt
3 carrots, peeled and cut into 2-inch chunks
1 pound sweet potatoes or red potatoes, peeled and cut into 1-inch chunks
1 can coconut milk
1 can milk
water as needed
How to Fix Vietnamese Chicken Curry
- Using food processor to make process the lemongrass about 2-3 minutes until it's fine, then add ginger and onion. Pulse it until the mixture turns into paste.
- In a large pot or saucepan, heat 2 tbsp oil over medium heat. Add ginger-onion-lemongrass paste and stir fry it for about 2 minutes or until it's aromatic. Add curry power, chili paste/crushed dried red chili and stir it about another minute. Toss in chicken, salt and coconut milk. Make sure the liquid cover the chicken. You may need add milk or water if it's not. Add milk or water as needed. Simmer it over medium heat and cook for about 20 minutes.
- Add carrots and potatoes. Simmer and cook for about 15 minutes or until potatoes are tender enough. Turn off the heat. Ready to serve. But I prefer to let it stand for at least 45 minutes to develop more flavor.
- Lemongrass has a lot of fiber and tough outer layer. To release it's flavor you need to smash the stalk or mince it finely. Usually I use mortar to smash it or something heavy (hammer would work). What you need to do is cut the bottom of stalk, about 5 inches long, peel away outer layes and discard it. After smashing, I put it in mini food processor to get finely minced substance.
- Reheat curry over low heat over the time will develop nice flavor. I like to reheat curry leftover and it's better over the days.
- If you like, you can simmer the curry for about 30-45 minutes but potatoes and carrot will be fall apart and chicken will be very tender, yet almost fall apart. Chicken will release it's broth and make the curry very flavorful and the potatoes will release it's starch, yielding thicken soup. It's very tasty.
- Suit your taste by adding milk or water and or curry paste. If you like lighter curry then you can add more milk or water.
More Favorite Recipes
- Stir-Fried Asparagus with Spicy Sichuan Sauce Recipe. How to Cook Chinese Style Asparagus!
I am glad winter is finally over and spring has sprung. I can hardly wait for the soil to warm enough so I can grow my own asparagus, my favourite spring vegetables. This tender, crisp and sweet...
- Easy Stir-Fried Bok Choy with Tofu Recipe. How to make Chinese Stir fry!
Wok is the most important kitchen tool in Asian kitchen. It's very versatile. We use it on almost every cooking; you name it: steaming, frying, pan frying, and of course stir frying. I love stir frying...
- Easy Pisang Bakar - Indonesian Grilled Banana Sundae Recipe. How to Make Simple Grilled Banana!
Good hot summer weather brings abundance of fresh fruits. Bringing back my childhood memories, We use to eat countless varieties of tropical fruits such as banana, mango, durian, etc. Mostly we consume it...
- Easy Indonesian Jus Alpukat - Avocado Shake Recipe. How to Make Indonesian Style Shake!
Being grew-up in Indonesia, We use to serve avocado as fruit desserts, or other varieties desserts such as es teler (drunken fruits ice) and jus alpukat. Avocado as sweet desserts?. It sounds bizarre, isn't...
- Vietnamese Lemongrass Beef Satay Recipe (Thit Bo Nuong Xa)
Satay or sate is always on the menu of Thai or other Southeast Asian restaurants. Basically this dish is marinated meat on the skewer and grilled over charcoal flame. There are a lot variants of satay...
- Easy and Healthy Vietnamese Fresh Spring Rolls Recipe (Goi Cuan)
Goi cuan is fresh, light and healthy appetizer from Vietnam which is basically Vietnamese salad (goi) wrapped in rice paper. Sometime it is listed on the menus as summer rolls, salad rolls or garden rolls....
- Vietnamese Beef Carpaccio Recipe (Bo Tai Chanh)
Bo tai chanh is Vietnamese style of carpaccio. There are some variants on how to prepare this appetizer. Some people use lime juice or lemon juice, pineapple juice and cook the beef lightly in pineapple juice....