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Cà ri with coconut milk, creamy curry with chicken, garnished with coriander
Yellow chicken curry with coconut milk and fresh herbs

Vietnamese chicken coconut curry

Author: Flavelo
Recipes Main Courses Quick Meals
The magic of curry lies in the fact that the spices are not boiled in water but 'woken up' in hot fat. This coconut version (called Cà ri in Vietnam) is softer and sweeter than its Indian counterparts. The richness of the coconut milk is the perfect carrier for the flavours of turmeric and ginger, resulting in a silky, warming one-pot dish.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Deep frying pan or Wok

Allergen Information

⚠️ None

Instructions

1 ✓

Prepare the ingredients: cut the chicken into 2-3 cm cubes, finely chop the onion, crush the garlic, grate the ginger.

Tip: 'Mise en place' (preparation) is critical for wok dishes because frying happens quickly, there is no time to chop in between.
2 ✓

Heat the coconut oil in the pan. Toss in the onion and sauté until translucent.

Tip: Translucent onion is soft and sweet but not yet browned.
3 ✓

Add the garlic, ginger and curry powder. Fry for 1 minute stirring constantly until fragrant.

Tip: Frying spices (blooming) releases the essential oils into the fat, making the flavour much more intense than if just sprinkled into liquid.
4 ✓

Add the chicken cubes and toss to coat in the spicy oil and seal (sear) the meat.

Tip: This step locks moisture into the meat.
5 ✓

Pour in the coconut milk. Season with salt and pepper, and reduce heat to low. Simmer uncovered (gently) for 20-25 minutes until the sauce thickens.

Tip: Slow cooking (reduction) concentrates the flavours and makes the sauce creamy.
6 ✓

Before serving, stir in half the fresh coriander, sprinkle the rest on top.

Recipe FAQ

The coconut milk has curdled.
If you boil it on too high a heat, the oil and water in the coconut milk will separate. Cook on low heat, or add it only at the end.
The sauce is too runny.
Cook longer without the lid to allow the water to evaporate, or mash a few pieces of cooked vegetable/meat in it to thicken.

Ingredients

  • 500 g Chicken fillet (breast or thigh)
  • 400 ml Coconut milk (tinned)
  • 1 pc Onion
  • 3 cloves Garlic
  • 2 cm Ginger
  • 2 tbsp Coconut oil
  • 2 tbsp Curry powder
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 bunch Fresh coriander