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Cà Ri Gà (Vietnamese Chicken Curry)

Cà Ri Gà (Vietnamese Chicken Curry)
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Cà Ri Gà (Vietnamese Chicken Curry) is a vibrant and comforting dish featuring tender chicken thighs simmered in a fragrant curry sauce made with aromatic spices and creamy coconut milk, combined with hearty vegetables like carrots and potatoes. This authentic and easy-to-make recipe delivers rich, layered flavors with a perfect balance of savory, sweet, and spicy notes, making it ideal for cozy dinners or impressing guests with a taste of Vietnamese home cooking.

Ingredients

Protein

  • Chicken thighs: 1.5 pounds (trimmed and cut into pieces)

Spices and Sauces

  • Curry powder: 2 tablespoons
  • Fish sauce: 2 tablespoons
  • Fresh chili or chili flakes (optional): 1-2 teaspoons, to taste

Vegetables

  • Carrots: 2 medium (peeled and cut into bite-sized chunks)
  • Potatoes: 2 medium (peeled and cut into bite-sized chunks)
  • Onion: 1 medium (chopped)
  • Garlic: 3 cloves (minced)

Liquids

  • Coconut milk: 1 can (13.5 oz)
  • Water or chicken broth: 1 cup

Garnish

  • Fresh herbs (cilantro, Thai basil, or green onions): a handful (chopped)
  • Lime wedges: for serving

Optional additions

  • Bell peppers, eggplants, or sweet potatoes: as desired for variation
  • Tofu, beef, or shrimp: as protein alternatives
  • Rice noodles or vermicelli: for serving variation

Instructions

  1. Prepare Your Ingredients: Peel and cut carrots and potatoes into bite-sized chunks. Chop onions and mince garlic. Trim chicken thighs into pieces for even cooking and easier eating.
  2. Sauté Aromatics: Heat oil in a large pot over medium heat. Add the chopped onions and minced garlic, cooking until fragrant and translucent to develop the curry’s rich base flavor.
  3. Toast the Curry Powder: Sprinkle in the curry powder and stir constantly for about a minute to release aromatic oils, enhancing the dish’s depth.
  4. Brown the Chicken: Add the chicken pieces and sear them until nicely browned on all sides, locking in flavor and juices before simmering.
  5. Add Vegetables and Liquids: Pour in the coconut milk and water or chicken broth to create the sauce base. Add the carrots and potatoes, then bring everything to a gentle simmer. Stir in fish sauce to balance flavors.
  6. Simmer to Tenderness: Cover the pot and let the curry simmer for 30-40 minutes or until the chicken is tender and the vegetables are cooked through but still hold their shape.
  7. Final Seasoning: Adjust salt as needed, add a splash of lime juice and fresh chili if desired for brightness and spice, and sprinkle with fresh herbs just before serving.

Notes

  • Use dark meat chicken thighs for juicier, more flavorful results.
  • Toast curry powder before adding liquids to release maximum aroma and flavor.
  • Add coconut milk after toasting spices to prevent curdling and ensure better flavor integration.
  • Simmer gently on low heat to meld flavors without breaking the coconut milk.
  • Prep ingredients ahead to save time and enhance flavor absorption.
  • Don’t skip fish sauce; it’s essential for authentic Vietnamese umami flavor.

Nutrition

Keywords: Vietnamese chicken curry, Cà Ri Gà, coconut curry, chicken thighs curry, Vietnamese cuisine, comfort food, gluten free curry

Find it online: https://tastebudtrek.com/c-ri-g-vietnamese-chicken-curry/