Ca Ri Ga (Vietnamese Chicken Curry)

🛒 Ingredients

• Chicken Thighs (boneless, skinless) 150 g · 240 kcal
• Potatoes (cubed) 70 g · 54 kcal
• Carrots (sliced) 40 g · 16 kcal
• Full-fat Coconut Milk 95 g · 220 kcal
• Chicken Broth 50 g · 5 kcal
• Vietnamese Curry Powder 5 g · 18 kcal
• Lemongrass (finely minced) 5 g · 1 kcal
• Fresh Ginger (grated) 5 g · 4 kcal
• Garlic (minced) 5 g · 7 kcal
• Shallot (minced) 10 g · 7 kcal
• Fish Sauce 7 g · 4 kcal
• Vegetable Oil 7 g · 62 kcal

👨‍🍳 Instructions

1. Cut chicken thighs into large chunks. Marinate with half of the curry powder, 1 tablespoon of fish sauce, and a pinch of salt and sugar for at least 15 minutes.
2. Peel and dice potatoes and carrots into bite-sized pieces. Mince garlic, shallots, ginger, and finely chop lemongrass.
3. Heat vegetable oil in a large pot or Dutch oven over medium heat. Sauté minced garlic, shallots, ginger, and lemongrass until fragrant, about 2-3 minutes.
4. Add marinated chicken to the pot and brown on all sides for 5-7 minutes.
5. Stir in the remaining curry powder and cook for 1 minute until fragrant. Add the diced potatoes and carrots, stirring to coat.
6. Pour in the chicken broth and coconut milk. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until chicken is cooked through and vegetables are tender.
7. Season with remaining fish sauce, sugar, and salt to taste. Serve hot, traditionally with baguette or steamed rice.