Vietnamese Chicken Curry
Serves 420 mins prep55 mins cook
This Vietnamese Chicken Curry, known as Cari Ga, is a flavorful dish featuring marinated chicken thighs cooked with coconut milk, lemongrass, and a variety of vegetables like carrots and potatoes. Perfect to serve over jasmine rice or with a baguette and garnished with cilantro.
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What you need
Instructions
1: Marinate your chicken thigh with all ingredients listed under 'for the chicken' overnight. 2: In a deep pan, add cooking oil and shallow fry your carrots and russet potatoes for 5 mins per batch. Remove and let cool on a plate with paper towels to catch excess oil. Set aside. 3: In a large pot, add about 5 tbsp of cooking oil over medium-high heat. If using annatto seeds, add them to the oil to release their red color. After 1-2 minutes, remove the seeds from the oil. 4: Add your minced shallots and garlic. Sauté for 30 seconds, then add your lemongrass stalks. Sauté for another 30 seconds, then add your marinated chicken thighs. 5: Cook your chicken thighs for 2 mins over medium-high heat. Add enough water to barely cover the chicken thighs. Wait for the liquid to boil, then lower heat to simmer. Add half a can of coconut milk and simmer for 20 mins. 6: After 20 mins, add your carrots, potatoes, and white onion. Allow to cook for an additional 15 minutes or until all vegetables are tender. 7: Taste and adjust seasonings - add more fish sauce or sugar as needed. 8: Serve this curry over rice or with a baguette. Garnish with cilantro.View original recipe