Vietnamese chicken curry (ca ri ga) is a dish that features bone-in chicken in a mildly spiced coconut milk sauce with potatoes and carrots.
This dish is pretty easy to make and requires very little when it comes to "skill", preparation should take around 20 minutes, and cooking takes just under an hour.
Ca Ri Ga Curry
I think that it is pretty fair to say that I have a bit of a thing for curry, I've got versions from as far west as Jamaica (Curry Goat) and as far East as Japan (Katsu Curry), as far north as Glasgow (Chicken Tikka Masala) and as far south as Indonesia (Beef Rendang).
Ca ri ga is a Vietnamese chicken curry, and it's a bit of a stunner!
Like most versions, my take on this recipe features a fairly "mild" coconut milk-based sauce and loads of vegetables.
The combination of an Indian style curry powder with loads of lemongrass, fish sauce and shrimp paste gives this recipe a really unique and rather lovely flavour.
It's a fairly simple dish too, once you have got your garlic, ginger, lemongrass, and chilli pounded, it is just a case of adding stuff to the pan in the right order.
Preparation will take you around 15-20 minutes, and cooking is done in around 50-55 minutes.
If you like Vietnamese flavours, check out my caramel chicken and Vietnamese fried tofu with tomato sauce recipes.
Frequently Asked Questions
What can I use in place of shrimp paste?
There is no direct like-for-like replacement for shrimp paste. However, adding extra fish sauce and a pinch or two of MSG will see you get closer to the right flavour.
What curry powder do you use?
I use a Madras curry powder, it tends to be the type that I have at home.
As I understand it, an Indian style curry powder called "Ca Ri Ni An Do" is one of the most popular brands in Vietnam.
Why do you use bone-in skin on chicken?
The type of chicken used in this recipe is all about getting flavour into the sauce, and we all know the flavour of chicken is in the skin.
As this is a braised dish, the skin does not crisp up, so if you want to discard it after cooking the dish, feel free to do so.
Do I have to use OXO cubes?
No, you can use any brand of stock cube; however, be sure to underdilute them by around a third.
Failure to do so will result in a very salty dish because of the addition of shrimp paste and fish sauce.
What type of potato do you use?
I use a medium to floury potato in this recipe. Something like a Desiree is perfect, but you can also use new potatoes.
You can even mix it up with sweet potatoes without changing the timing. White fleshed sweet potatoes are the traditional potato used in this dish.
Can I make this in advance?
Yes, this dish will be fine sitting in the fridge for 2-3 days if stored properly, and it tastes better the longer you leave it.
Serving Suggestions
Traditionally, Vietnamese chicken curry is served with a side of crusty French baguette. Yes, you read that right, there is quite a French influence in Vietnamese food, and this is part of that.
Whilst this curry is a superb one-pot meal, I prefer to add rice on the side to help mop up all of that lovely sauce.
I've gone for a very simply cooked plain Jasmine rice in the pictures on this page. There is plenty of flavour in the chicken, sauce and veggies to make it work very well.
But if you wanted something with a little more of its own character, how about some coconut rice?
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 20cm or 8" heavy-based saucepan with a lid.
- Kitchen knife.
- Chopping board.
- Vegetable peeler.
- Pestle and mortar.
- Stirring and serving spoons.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Vietnamese Chicken Curry Recipe (Ca Ri Ga)
Ingredients
- 2 Chicken Legs Bone-in Skin-on
- Pinch Salt
- 2 tablespoon Cooking Oil
- 2 Sticks Lemongrass
- 3 Garlic Cloves
- 15 g Ginger ½ Thumb-sized piece
- 2 Thai Green Chilli Peppers
- 1 Small Red Onion 100-125g
- 150 g Carrot ~1⅓ Cup
- 200 g Potato ~1⅓ Cup
- 1 teaspoon Shrimp Paste
- 1 tablespoon Mild Curry Powder
- 2 Chicken Oxo Cubes
- 500 ml boiling water
- 200 ml Coconut Milk 7oz Tin
- 2 Bay Leaves
- 2 teaspoon Light Brown Sugar
- 1 tablespoon Fish Sauce
- 100 g Green Beans ~⅔ Cup
Instructions
- Top and tail the lemongrass sticks, peel off any tough outer leaves (and discard them), and then cut them into 1cm (just under ½") pieces and throw them into a pestle and mortar or mini blender.
- Peel the garlic cloves and roughly chop them, and add them to the pestle and mortar.
- Peel and roughly chop the ginger and toss it into the pestle and mortar.
- Remove the stems from the chilli peppers, add them to the pestle and mortar and pound them into a paste.
- Cut the red onion in half, peel it and then cut it into half-moon shapes around 5mm (just under ½") thick.
- Peel the carrots (if needed) and cut them into 2cm (¾") lengths.
- Peel the potato and cut it into 2cm (¾") lengths.
- Heat a 20cm or 8" saucepan over medium-high heat, and when it is hot, add the oil.
- Cut the chicken into thighs and drumsticks, season the chicken with a pinch of salt, lightly brown the chicken in the oil, then remove and set aside. (5-6 minutes)
- Add the red onion to the oil and cook for 5-7 minutes, or until it begins to go golden on the edges and it has begun to soften.
- Add the carrots and potato, followed by the lemongrass paste we made in step 1, the shrimp paste and the curry powder, then stir to coat in the oil.
- Dissolve the OXO cubes in the boiling water and pour them into the pan with the coconut milk, bay leaves, brown sugar and fish sauce, then stir to combine.
- Return the chicken to the pan along with any resting juices, submerge the chicken in the sauce, add a lid and simmer on low for 25-30 minutes.
- Whilst the chicken is cooking, cut the green beans into 2cm (¾") and when the chicken is almost cooked through and the vegetables are tender, remove the lid, add them to the pan and cook for a final 3-5 minutes.
