The Pioneer Woman Tasty Kitchen
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Vietnamese Chicken Curry – Cà Ri Gà

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Level: Easy

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Description

This is an easy traditional curry full of Viet flavors, including lemongrass and ginger. Adjust the amount of chili to achieve the desired spiciness. Serve with either white rice, or my favorite, a baguette of crusty French bread, used to sop up all the curry.

Asian+French= Yummy Vietnamese goodness!

Ingredients

  • 3 stalks Lemongrass - Trimmed And Cut Into Segments
  • 1 whole Onion, Yellow, Peeled And Chunked
  • 1 clove Garlic
  • 1 piece Ginger - 1" Segment, Peeled And Sliced
  • 2 Tablespoons Oil - Canola, Vegetable...
  • 3 Tablespoons Madras Curry Powder - This Is A Type Of Curry Rather Than A Brand
  • 1 teaspoon Dried Chili Flakes Or Garlic Chili Sauce
  • 2 pounds Chicken, Boneless Cut In To Bite-sized Pieces - Thighs, Breast, Whatever Cut You Prefer
  • 1 can Coconut Milk, Approx 14 Oz - (has To Be Coconut Milk, Not Coconut Juice)
  • 3 whole Potatoes, Chunked
  • 1 cup Carrots, Peeled And Chunked
  • Water Or Chicken Broth (enough To Cover Chicken, May Not Be Needed)

Preparation

—In food processor, blend segmented lemongrass stalks until it reaches a fine pulpy blend. Add onion, garlic clove, and ginger. Blend until a paste. Regardless of what my husband suggests, no liquid will be needed.

—-Heat oil in a large saucepan. Add paste and briefly heat through. Add curry and chili flakes and briefly heat through. Add chicken and coconut milk. Add water (or chicken broth) so liquid covers chicken if necessary. Simmer approximately 20 minutes or longer. (If you prefer, you can wait till the end to sample the final product and check for spiciness, then add the chili flakes at the end of the recipe to achieve desired heat level. Some curry powders are spicier than others, and it can be hard to tell how how the curry is if you haven’t used it before.)

—Add potatoes and carrots. Simmer another 20 minutes until vegetables are tender. Salt and pepper to taste.

Serve with white rice or traditionally it is accompanied by crusty French bread to sop up all the tasty goodness.

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