Cooking Lucid
Ca Ri Ga
Vietnamese chicken curry with carrots and potatoes, served with baguette or rice vermicelli. A fragrant fusion of Vietnamese and Cambodian flavors.
Prep 15 min
Cook 40 min
Total 55 min
Serves 6
Ingredients
Step 1 — Make the curry
- 3 lbs chicken pieces
- 3 tbsp Vietnamese curry powder
- 2 tbsp vegetable oil
- 1 onion (sliced)
- 4 garlic cloves (minced)
- 1 thumb ginger (minced)
- 2 lemongrass stalks (bruised)
- 2 cups coconut milk
- 2 cups chicken broth
- 2 potatoes (cubed)
- 2 carrots (sliced)
- 2 tbsp fish sauce
- 1 tbsp sugar
Step 2 — Serve
- Vietnamese baguette (toasted)
- Or rice vermicelli
- Fresh herbs
- Lime wedges
- Sliced chili
Instructions
- 1
Sauté aromatics
Heat oil in a pot. Sauté onion, garlic, ginger, and lemongrass 3 minutes. Stir in curry powder and cook 1 minute until fragrant.
- 2
Simmer
Add chicken, coconut milk, broth, potatoes, and carrots. Simmer 30–35 minutes until chicken is cooked and vegetables are tender. Season with fish sauce and sugar.
- 3
Serve
Serve curry in bowls with toasted baguette for dipping, or over rice vermicelli with herbs, lime, and chili.
Nutrition per serving: 440 cal · 34g protein · 24g carbs · 26g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
