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Recipe-1 › Curries of the world › Vietnamese chicken curry (cà ri gà)

Southern Vietnam, Vietnam

Vietnamese chicken curry (cà ri gà) (Cà ri gà)

Chicken, sweet potato and lemongrass in a light coconut curry, eaten with baguette.

Vietnamese chicken curry (cà ri gà)
Same steps, different flavour base Mild

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Vietnamese chicken curry (cà ri gà). You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Vietnamese chicken curry (cà ri gà)

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 1 kg Chicken on the bone, in pieces.

From the base recipe

  • 1 Onions
  • 1 Green chillies
  • 2 tbsp Cooking oil
  • Red chilli powder not used
  • Turmeric not used
  • not used · 300 ml Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Vietnamese chicken curry (cà ri gà)

  • 2 tbsp Vietnamese or Madras curry powder
  • 2 Lemongrass, bruised
  • 300 g Sweet potatoes or potatoes
  • 2 Carrots
  • 400 ml Coconut milk
  • 2 tbsp Fish sauce

Leave out

  • Whole spices

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Vietnamese chicken curry (cà ri gà): do thisChop the onions and garlic; one chilli is enough.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Vietnamese chicken curry (cà ri gà): do thisFry with lemongrass in oil until fragrant.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Vietnamese chicken curry (cà ri gà): do thisCut the sweet potatoes and carrots into chunks.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Vietnamese chicken curry (cà ri gà): do thisAdd the chicken, marinated in curry powder, fish sauce and sugar, and brown it.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Vietnamese chicken curry (cà ri gà): do thisAdd another spoon of curry powder instead of chilli powder.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Vietnamese chicken curry (cà ri gà): do thisAdd coconut milk and water to cover, then the vegetables.

  8. Base step: do not useAdd salt.

    Vietnamese chicken curry (cà ri gà): do thisSeason with fish sauce.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Vietnamese chicken curry (cà ri gà): do thisSimmer 25 minutes until the chicken and potatoes are tender.

Serve: With a baguette (bánh mì), rice or rice noodles.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← Fish amokAll curries on the mapKorean curry (kare-rice) →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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