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Vietnamese Chicken Curry - ca ri ga
Chicken curry based on the flavours of Vietnam, similar flavours to a Thai Green curry
Ingredients
- 1 tablespoon cooking oil
- 1 red onion roughly chopped
- 1 thumb's worth of fresh ginger finely chopped
- 1 lemongrass stalk finely diced
- 2 large chicken legs cut into bite-size pieces or 6 whole drumsticks, skin on
- 3 teaspoons curry powder
- 2 garlic cloves finely chopped
- 165 millilitres coconut milk 2/3 cup
- 300 millilitres chicken stock 1/4 cup
- 2 medium potatoes cubed
- 1 carrot roughly sliced
- 4 tablespoon fish sauce
- 1 teaspoon sugar
- ground black pepper
- 1/2 aubergine/eggplant cubed optional
- handful of okra cut into bite-size pieces (optional)
- 6 Asian shallots peeled
- handful of mangetout/snow peas optional
- warm baguette and butter or steamed rice to serve
Garnishes
- Thai sweet basil
- spring onion/scallion
- Bird's eye chillis
Instructions
- Heat the oil in a medium saucepan over low heat. Gently fry the red onion , ginger and lemongrass.
- Once the onion has softened, add the chicken legs and fry, turning often until they're evenly browned.
- Add the curry powder, stirring well until the chicken legs are well coated. Add the garlic, coconut milk, chicken stock, potatoes and carrot and stir.
- Cover with a lid and simmer for about 10 minutes.
- Season the curry with the fish sauce, sugar and a pinch of black pepper, then add the aubergine/eggplant, okra, shallots and mangetout pea/snow peas.
- Cook for a further 8-10 minutes or until the chicken is cooked through.
Notes
Garnish with Thai sweet basil, spring onions/scallions and chillies. Serve with a fresh, warm baguette and butter, or a bowl of steamed rice.
What I did differently
I used 6 chicken thighs, doubled up the aubergine, potatoes, carrots and the coconut milk. Used a Korma curry paste rather than powder. No okra or mangetout, so I used a green pepper and some green beans. The fish sauce and coconut milk are both key to the flavour of this dish.
What I did differently
I used 6 chicken thighs, doubled up the aubergine, potatoes, carrots and the coconut milk. Used a Korma curry paste rather than powder. No okra or mangetout, so I used a green pepper and some green beans. The fish sauce and coconut milk are both key to the flavour of this dish.
Nutrition
Calories: 834kcalCarbohydrates: 69gProtein: 38gFat: 48gSaturated Fat: 22gCholesterol: 124mgSodium: 3218mgPotassium: 2338mgFiber: 13gSugar: 19gVitamin A: 5270IUVitamin C: 40.4mgCalcium: 186mgIron: 13.6mg