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Cari Ga {Vietnamese Chicken Curry}

Cari Ga {Vietnamese Chicken Curry}

Recipe by LoCourse: Uncategorized


Prep time


Cooking time




  • 3 lbs. chicken thighs {i used the thighs with the bones attached}

  • 2 tablespoons Madras curry powder

  • 1 tablespoon fresh lemongrass {tender part}, finely minced

  • 3 cloves garlic, finely minced

  • 1 tablespoon sugar

  • 1 shallot, finely minced

  • 1 teaspoon sea salt

  • 2 tablespoon fish sauce

  • 1 teaspoon Korean chili flakes

  • tt fresh cracked black pepper

  • 13.5 fluid ounces can of coconut milk

  • 14.5 ounces can of chicken stock, or preferably homemade

  • 2 bay leaves

  • 2 carrots, peeled and cut on diagonal into 2-inch pieces

  • 2 potatoes, peeled and cubed into 2-inch pieces

  • 1 Vidalia sweet onion, cut into wedges

  • cilantro, chopped for garnish

  • French bread


  • Marinate the chicken with Madras curry powder, lemongrass, garlic, sugar, shallot, sea salt, fish sauce, chili flakes, and freshly cracked black pepper for about an hour.
  • In a stock pot, add canola oil to coat the pot and sear the chicken thighs.
  • Add the coconut milk, chicken stock, and bay leaves.
  • Bring to a boil and skim off the scum.
  • Reduce the heat and let the chicken cook at a simmer for about 15 minutes.
  • Add the carrots, potatoes, and onions. Cook until the carrots and potatoes are tender, about 15 minutes.
  • Garnish with the cilantro and serve with some fresh French bread.