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Ca Ri Ga (Vietnamese Chicken Curry)

Ca Ri Ga (Vietnamese Chicken Curry)

Vietnamese chicken curry, is full of chicken, lemongrass, and sweet potatoes. When simmered in coconut milk and topped with chopped coriander, they merge to become pure magic.

Ready in: 55 minutes

Serves: 6

Complexity: very-easy

kcal: 372

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Ingredients

½ cup coarsely chopped lemongrass, from 2 medium stalks
2 tbsp coarsely chopped peeled ginger
1 yellow onion, coarsely chopped
2 tbsp curry powder
1 tsp SIDS SALT & PEPPER
¼ tsp cayenne pepper
382 g can full-fat, unsweetened coconut milk, NOT SHAKEN!
2 tbsp rice bran oil
4 large boneless, skinless chicken thighs, each cut into 3 pieces
560 g kumera, peeled & cut into 25 mm chunks
3-5 fresh coriander sprigs, coarsely chopped

Directions

Curry Paste
In a food processor, whirl the lemongrass into a fine texture, about 3 minutes, pausing occasionally to scrape down the bowl. Add the ginger and pulse to finely chop. Add the onion and pulse again to chop. Add the curry powder, SIDS SALT & PEPPER, cayenne and whirl until you have a fragrant yellow paste, about 30 seconds.
Coconut Milk:--Do not shake the can of coconut milk. Open the can and remove ⅓ cup of the thick cream at the top of the coconut milk. Stir the remaining lighter milk, and set both aside.
Cook the Curry:--In a 4 litre pot over medium-high heat, melt the coconut oil. Add the lemongrass paste and cook for 3-5 minutes, stirring frequently, until fragrant and no longer raw and harsh smelling. Lower the heat as needed to avoid scorching. Add the chicken and ½ tsp SIDS SALT & PEPPER, stir to combine, and cook for 1 minute to meld the flavours. Add the coconut milk and a little water to cover the chicken. Bring to a simmer over medium-high heat, cover, and adjust the heat to gently simmer for 15 minutes, stirring occasionally.
Add Kumera:--Uncover the pot, add kumera, and return the curry to a simmer. Continue cooking for 10-12 minutes, uncovered and stirring occasionally, until tender.
Finish the Curry:--Turn off the heat, stir the coconut cream into the sauce, and rest on the burner’s receding heat for 10 minutes, uncovered, to blend and mature flavours. Taste and season with SIDS SALT & PEPPER, (unsalted curry powder may require an additional teaspoon) and splash in a bit of water if the flavours are too strong.
Serve immediately, garnished with the coriander.