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Cà Ri Gà (Vietnamese Chicken Curry)
Cà Ri Gà (Vietnamese Chicken Curry)
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Vietnamese chicken curry with lemongrass, sweet potatoes, and coconut milk is a magical fusion, topped with fresh cilantro for a burst of flavor.
Ingredients:
  • 1/2 cup coarsely chopped lemongrass, from 2 medium stalks
  • 2 tablespoons coarsely chopped peeled ginger
  • 1 medium yellow onion, coarsely chopped
  • 2 tablespoons Madras-style curry powder, preferably Sun brand
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper , optional
  • 1 (13.5-ounce) can full-fat, unsweetened coconut milk, not shaken
  • 2 tablespoons virgin coconut oil or neutral oil, such as canola
  • 4 large boneless, skinless chicken thighs (about 1 3/4 pounds total), each cut into 3 pieces
  • 1/2 teaspoon fine sea salt
  • 1 1/4 pounds sweet potatoes (white or orange flesh), peeled and cut into 1-inch chunks
  • 3 to 5 fresh cilantro sprigs, coarsely chopped
Instructions:
  • Prepare the curry paste: In a food processor, blend the lemongrass until finely textured, approximately 3 minutes, stopping occasionally to scrape down the sides. Add the ginger and pulse until finely chopped. Follow by adding the onion and pulsing to chop. Finally, add the curry powder, black pepper, and cayenne (if preferred) and blend until a fragrant yellow paste forms, around 30 seconds.
  • Prepare the coconut milk: Gently open the can of coconut milk without shaking. Scoop out 1/3 cup of the thick cream from the top. Mix the lighter milk below, and keep both ready for use.
  • Cook the curry: Heat coconut oil in a 3- to 4-quart pot over medium-high heat. Sauté lemongrass paste for 3 to 5 minutes until fragrant. Adjust heat to prevent burning. Add chicken, salt, coconut milk, and enough water to cover the chicken. Simmer covered for 15 minutes, stirring occasionally.
  • Gently drop in the sweet potatoes, let the curry simmer, and cook uncovered for 10 to 12 minutes, stirring occasionally until the potatoes are tender.
  • To complete the curry, remove from heat and gently fold the coconut cream into the sauce. Allow it to rest on the warm burner for 10 minutes to let the flavors meld. Season with salt to taste (unsalted curry powder may need an extra teaspoon) and add water if needed. Serve hot and garnish with fresh cilantro.

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