Ca Ri Ga (Vietnamese Chicken Curry)
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Ingredients
- 8 bone-in chicken thighs
- 400 ml tinned coconut milk
- 400 g floury potatoes, peeled and cubed
- 2 carrots, sliced
- 1 onion, sliced
- 2 tbsp curry powder
- 1 lemongrass stalks
- 2 tbsp fish sauce
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 1052 kcal
- Protein
- 54.2 g
- Carbohydrate
- 89.2 g
- of which sugars
- 7.7 g
- Fat
- 51.6 g
- of which saturates
- 25.7 g
- Fibre
- 7.1 g
- Salt
- 2.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion in a little oil in a large pot for 3 minutes until softened.
- 2
Add the chicken thighs and curry powder and cook for 5 minutes, stirring, until the chicken is coated and lightly browned.
- 3
Add the bruised lemongrass, coconut milk, fish sauce and 200ml water. Bring to a simmer, cover and cook for 20 minutes.
- 4
Add the potatoes and carrot and simmer for a further 20 minutes until the vegetables and chicken are tender and the chicken is cooked through with no pink remaining.
- 5
Cook the jasmine rice according to the pack and serve alongside the curry.
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