This Vietnamese Curry, known as Cari G&# 195;Â , is a hearty and aromatic dish that balances warm spices with the creamy sweetness of coconut milk. The chicken is first marinated in a blend of curry powder, pepper, and sugar to build deep flavor before being seared and simmered with potatoes, carrots, and aromatics like lemongrass and garlic. The result is a tender, savory stew with a velvety texture and complex spice profile. It is traditionally served with rice, rice noodles, or crusty French bread for soaking up the delicious sauce. Perfect for a comforting family dinner, this dish brings the vibrant flavors of Southern Vietnam to your table with minimal effort.
Vietnamese Curry (Cari
Description
This Vietnamese Curry, known as Cari G&# 195;Â , is a hearty and aromatic dish that balances warm spices with the creamy sweetness of coconut milk. The chicken is first marinated in a blend of curry powder, pepper, and sugar to build deep flavor before being seared and simmered with potatoes, carrots, and aromatics like lemongrass and garlic. The result is a tender, savory stew with a velvety texture and complex spice profile. It is traditionally served with rice, rice noodles, or crusty French bread for soaking up the delicious sauce. Perfect for a comforting family dinner, this dish brings the vibrant flavors of Southern Vietnam to your table with minimal effort.Ingredients
Directions
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Prepare the lemongrass by removing outer leaves and the upper two-thirds of the stalk; cut the remaining tender part into 2-inch lengths. If using dried lemongrass, soak in warm water for 2 hours, then drain and chop finely.
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In a large bowl, combine curry powder, 1 teaspoon fresh ground black pepper, 4 teaspoons sugar, and 3 teaspoons salt. Add 3 lbs of cut-up chicken pieces and toss to coat evenly in the marinade. Let stand for at least 1 hour.
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Peel and cube 3 sweet potatoes or white potatoes. Heat 7 tablespoons of vegetable oil in a large pot or Dutch oven over high heat. Fry the potatoes until browned on the outside but not fully cooked. Remove potatoes and set aside.
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Pour off most of the oil from the pot, leaving about 2 tablespoons. Heat the remaining oil over high heat. Add 4 cloves of chopped garlic and fry for a few seconds until fragrant.
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Add 3 bay leaves, 1 large onion cut into wedges (separated), and the prepared lemongrass. Stir briefly, then add the marinated chicken. Sear the chicken, stirring occasionally, until the meat is lightly browned.
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Add 2 cups of water and 1 carrot cut into 2-inch slices. Cover the pot and bring the mixture to a boil.
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Reduce heat to low and simmer covered for 5 minutes. Uncover, stir well, then cover again and simmer for another 10 minutes.
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Remove the lid. Add the pre-fried potatoes, 2 cups of coconut milk, and 1 cup of milk or water (if using canned coconut milk, use water for the additional liquid). Stir to combine.
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Cover the pot again and simmer for an additional 15 minutes, or until the chicken and vegetables are tender and the sauce has thickened slightly.
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Taste and adjust seasoning with salt or pepper if needed. Serve hot with steamed rice, rice sticks, or French bread.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 24.3kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 6.6g3%
- Dietary Fiber 0.7g3%
- Sugars 5.0g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using canned coconut milk, ensure you use water for the additional liquid requirement to balance the richness.
Sweet potatoes are traditionally preferred in Vietnamese households, but white potatoes work well too.
This curry is often served with rice for family meals or with rice noodles/French bread for parties and breakfast.
The Indian influence is strong in Southern Vietnamese cuisine, where curried dishes are particularly popular.
For a vegan version, substitute chicken with firm tofu or chickpeas and ensure the curry powder is suitable.
