Try this amazing one-pan dinner – Vietnamese Chicken Curry with Coconut Milk (Ca Ri Ga). It’s the perfect balance of savoury flavour, mild heat and a gentle sweetness everyone will love! Get the full measurements, tips and ideas to make it your own: [ Ссылка ]

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☕️ About this recipe:

Vietnamese chicken curry is so delicious and super satisfying to mop up with crusty bread! The burst of sweetness from the fried vegetables contrasts perfectly with the tender, juicy chicken.

It’s full of flavour yet made without store-bought curry pastes – just real ingredients – so you can be super proud you’ve made it completely yourself.

Adapt this recipe to suit your tastes – add fresh chilli or chilli flakes for heat, or swap out the chicken for pork, tofu or seafood.

🥒 Ingredients:

650 g chicken thighs, sub with more traditional legs or wings / 1.5 lb
1 potato peeled and cut into 8 pieces
1 sweet potato peeled and chopped into chunks / 250 g / 8.8 oz
1 carrot peeled and chopped into chunks / 125 g / 4.4 oz
3 tbsp vegetable oil for frying
200 ml coconut milk
3-4 cups water to cover the chicken (depending on depth and width of your pot)

Chicken marinade:
1.5 tbsp curry powder
1 tbsp fish sauce
1 tsp chicken stock powder
1 tsp sugar
2 garlic chopped finely
3 cm lemongrass chopped finely
1 onion chopped

👩‍🍳 Recipe Steps:

00:00 - How to Make Vietnamese Chicken Curry
00:11 - Marinate the chicken pieces for 30 mins
00:35 - Fry the vegetables to give them a crispy crust
00:52 - Scoop veggies out, leaving as much oil as you can
00:58 - Fry chicken for 3 mins per side
01:16 - Add water, boil, then simmer for 15 mins
01:32 - Return veggies to pan, simmer for further 10-15 mins
01:55 - Stir in coconut milk and optional cornstarch slurry
02:09 - Optional: Add chilli oil for extra flavour and heat!

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