Cà ri gà (Vietnamese Chicken Curry)
Cà ri gà (Vietnamese Chicken Curry)
Ingredients
For the Chicken Marinade
- 2 pounds chicken thighs, boneless, skinless, cut into 1 1/2-inch pieces
- 1/4 cup shallots, finely minced
- 2 tablespoons garlic, minced
- 1 tablespoon lemongrass, finely minced, from the tender white part
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon chicken bouillon powder
- 1 tablespoon fish sauce
- 2 tablespoons Maesri Massaman curry paste
- 1 tablespoon Quốc Việt curry base
For the Curry
- 2 tablespoons vegetable oil
- 2 lemongrass stalks, smashed and tied into knots
- 2 cups coconut water
- 12 fluid ounces Cocorico coconut soda
- 1 cup water
- 2 bay leaves
- 1 1/2 pounds Japanese sweet potatoes, peeled, cut into 1 1/2-inch chunks, and pre-boiled until tender-crisp
- 1 can coconut milk, 13.5 fluid ounces
- 1 tablespoon condensed milk
- as needed salt
- as needed fish sauce
- 1/2 cup yellow onion, thinly sliced
For Serving
- as needed bánh mì, warmed
Instructions
- 1
In a large bowl, combine the chicken pieces with minced shallots, minced garlic, minced lemongrass, salt, granulated sugar, chicken bouillon powder, fish sauce, Maesri Massaman curry paste, and Quốc Việt curry base. Mix well to ensure the chicken is evenly coated. Let marinate for at least 15 minutes while you prepare other ingredients.
⏱️ 15 min
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and sauté for 5-7 minutes, until lightly browned on all sides. The chicken does not need to be cooked through at this stage.
⏱️ 7 min
- 3
Add the coconut water, Cocorico coconut soda, water, smashed lemongrass stalks, and bay leaves to the pot with the chicken. Bring the mixture to a rolling boil.
⏱️ 5 min
- 4
Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is tender and cooked through.
⏱️ 25 min
- 5
Stir in the pre-boiled Japanese sweet potatoes. Continue to simmer for another 3 minutes to allow the sweet potatoes to absorb some of the curry flavors.
⏱️ 3 min
- 6
Taste the curry and adjust seasoning with additional salt or fish sauce if needed, according to your preference.
⏱️ 1 min
- 7
Pour in the can of coconut milk and the condensed milk. Stir gently to combine. Bring the curry back to a gentle boil, then immediately turn off the heat to prevent the coconut milk from curdling.
⏱️ 3 min
- 8
Remove the lemongrass stalks and bay leaves. Stir in the thinly sliced yellow onion just before serving.
⏱️ 1 min
- 9
Serve the Cà ri gà hot with warm bánh mì for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Cà ri gà (Vietnamese Chicken Curry)
For the Chicken Marinade
- 2 pounds chicken thighs, boneless, skinless, cut into 1 1/2-inch pieces
- 1/4 cup shallots, finely minced
- 2 tablespoons garlic, minced
- 1 tablespoon lemongrass, finely minced, from the tender white part
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon chicken bouillon powder
- 1 tablespoon fish sauce
- 2 tablespoons Maesri Massaman curry paste
- 1 tablespoon Quốc Việt curry base
For the Curry
- 2 tablespoons vegetable oil
- 2 lemongrass stalks, smashed and tied into knots
- 2 cups coconut water
- 12 fluid ounces Cocorico coconut soda
- 1 cup water
- 2 bay leaves
- 1 1/2 pounds Japanese sweet potatoes, peeled, cut into 1 1/2-inch chunks, and pre-boiled until tender-crisp
- 1 can coconut milk, 13.5 fluid ounces
- 1 tablespoon condensed milk
- as needed salt
- as needed fish sauce
- 1/2 cup yellow onion, thinly sliced
For Serving
- as needed bánh mì, warmed
Instructions
- 1
In a large bowl, combine the chicken pieces with minced shallots, minced garlic, minced lemongrass, salt, granulated sugar, chicken bouillon powder, fish sauce, Maesri Massaman curry paste, and Quốc Việt curry base. Mix well to ensure the chicken is evenly coated. Let marinate for at least 15 minutes while you prepare other ingredients.
⏱️ 15 min - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and sauté for 5-7 minutes, until lightly browned on all sides. The chicken does not need to be cooked through at this stage.
⏱️ 7 min - 3
Add the coconut water, Cocorico coconut soda, water, smashed lemongrass stalks, and bay leaves to the pot with the chicken. Bring the mixture to a rolling boil.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is tender and cooked through.
⏱️ 25 min - 5
Stir in the pre-boiled Japanese sweet potatoes. Continue to simmer for another 3 minutes to allow the sweet potatoes to absorb some of the curry flavors.
⏱️ 3 min - 6
Taste the curry and adjust seasoning with additional salt or fish sauce if needed, according to your preference.
⏱️ 1 min - 7
Pour in the can of coconut milk and the condensed milk. Stir gently to combine. Bring the curry back to a gentle boil, then immediately turn off the heat to prevent the coconut milk from curdling.
⏱️ 3 min - 8
Remove the lemongrass stalks and bay leaves. Stir in the thinly sliced yellow onion just before serving.
⏱️ 1 min - 9
Serve the Cà ri gà hot with warm bánh mì for dipping.