Vietnamese Curry Recipe: Ca Ri Ga with Coconut Chicken

This Vietnamese curry recipe makes ca ri ga for four with lemongrass-marinated chicken, yellow curry powder, coconut milk, potatoes, and fish sauce. You will get tender chicken in a fragrant, lightly sweet curry that is thick enough to spoon over noodles but loose enough for dipping with a baguette.

Use bone-in, skinless chicken thighs for the best texture. Marinate them for at least 30 minutes while you prepare the vegetables and aromatics.

Vietnamese Curry Recipe: Ingredients for 4 and Lemongrass Marinade

• Chicken: 2 pounds bone-in, skinless chicken thighs, cut into 2- to 3-inch pieces
• 2 tablespoons finely minced lemongrass, using the tender inner stalks
• 3 garlic cloves, minced
• 1 medium shallot, finely chopped
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 tablespoon Vietnamese or Madras-style yellow curry powder
• 1 teaspoon grated fresh ginger
• 1 teaspoon kosher salt
• Curry: 2 tablespoons neutral oil, 1 large yellow onion sliced, 1 additional tablespoon curry powder, and 1/2 teaspoon ground turmeric
• 1 can (13.5 ounces) unsweetened coconut milk
• 2 cups low-sodium chicken broth
• 1 pound Yukon Gold potatoes or sweet potatoes, peeled and cut into 1 1/2-inch chunks
• 2 medium carrots, cut into 1-inch pieces
• 1 to 2 teaspoons additional fish sauce, to taste
• 2 tablespoons chopped cilantro, for serving

Combine the chicken, lemongrass, garlic, shallot, 1 tablespoon fish sauce, sugar, 1 tablespoon curry powder, ginger, and salt in a bowl. Toss thoroughly, cover, and refrigerate for 30 minutes or up to 8 hours. Lemongrass should be minced very finely so it perfumes the chicken without leaving tough fibers. The curry powder supplies the warm spice and yellow color; turmeric reinforces the color without making the curry taste earthy or bitter.

Build Vietnamese Yellow Curry with Curry Powder, Fish Sauce, and Coconut Milk

1. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Lift the chicken from the marinade, leaving most of the excess aromatics in the bowl.
2. Brown the chicken in two batches for 2 to 3 minutes per side. It does not need to cook through yet. Transfer the pieces to a plate.
3. Lower the heat to medium. Add the sliced onion and the reserved marinade aromatics. Cook for 3 to 4 minutes, stirring, until the onion softens and the lemongrass smells fragrant.
4. Stir in the remaining 1 tablespoon curry powder and the turmeric. Cook for 30 seconds to bloom the spices, scraping up any browned bits from the pot.
5. Pour in the coconut milk and broth, then return the chicken and any accumulated juices to the pot. Stir once to combine.

Bring the liquid just to a gentle simmer rather than a hard boil. A low simmer keeps the chicken moist and helps the coconut milk stay smooth. The broth loosens the coconut milk into a spoonable sauce, while fish sauce adds salty, savory depth instead of a strong seafood flavor.

Simmer Vietnamese Curry Chicken with Potatoes Until Fork-Tender

Cover the pot partially and simmer for 15 minutes. Add the potatoes and carrots, making sure the vegetables are mostly submerged. Continue simmering for 15 to 20 minutes, or until the chicken is cooked through and the vegetables are tender.

Check the chicken at the thickest piece: it should reach 165°F and show no pink near the bone. For the best ca ri ga texture, the meat should also feel tender when pierced and begin pulling easily from the bone. Potatoes are ready when a fork slides into the center with slight resistance but the pieces still hold their shape. Sweet potatoes cook faster and can become soft, so add them after the chicken has simmered for 10 minutes and cook them for the final 12 to 15 minutes.

If the curry looks thin, simmer uncovered for 3 to 5 minutes after the chicken and vegetables are done. If it becomes too thick, add a splash of broth or water. Stir in 1 teaspoon fish sauce, taste, and add the second teaspoon only if the curry needs more seasoning.

Finish and Serve Ca Ri Ga with Baguette or Noodles

Turn off the heat and let the curry stand for 5 minutes. Taste once more for salt. Sprinkle with cilantro and serve immediately, placing a piece of chicken, potatoes, carrots, and plenty of coconut curry sauce in each bowl.

• Serve with warm, crusty baguette for dipping into the lemongrass and coconut sauce.
• For a bowl-style meal, spoon the curry over 8 ounces of cooked rice noodles or egg noodles.
• Add sliced fresh chili, cilantro, or thinly sliced green onion at the table if you want extra heat and freshness.