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Cà ri with carrots, served with chicken and coconut milk
Spicy cà ri curry served with carrots and coconut milk

Vietnamese chicken curry

Author: Flavelo
Recipes Main Courses
Although curry (cà ri) originates from India, the Vietnamese have moulded it in their own image. This version is soupier, lighter, and dominated by the sweetness of coconut milk rather than heat. Interestingly, due to French colonial influence, it is often served not with rice but with crusty baguette, dipped into the spicy, golden broth. Carrots and the often-used sweet potato add natural sweetness to the dish.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Vietnamese (Cà ri Gà)

Ingredients

Equipment Needed

  • Large pot or Wok
  • Chopping board

Instructions

1 ✓

Cut the chicken thighs in two (drumstick/thigh), season with salt, pepper, and sprinkle with 1 tsp curry powder. Let stand for 15 minutes.

Tip: Bone-in meat adds deeper flavour to the broth (cooking out gelatin and minerals).
2 ✓

Peel the carrots and cut into large chunks (e.g. using the 'roll cut' technique). Finely chop the onion and garlic.

Tip: Larger carrot pieces won't boil away by the time the chicken is done.
3 ✓

Heat oil in the pot and fry the chicken until golden brown on all sides. Remove and set aside.

Tip: No need to cook through, just get a crust.
4 ✓

In the remaining fat, fry the onion, garlic, remaining curry powder, and cumin. If using lemongrass, throw it in now (bruised).

Tip: The citrus aroma of lemongrass refreshes the richness of the coconut milk.
5 ✓

Return the chicken, add the carrots. Pour in enough water just to cover and cook for 20 minutes under a lid.

Tip: We cook with water first to tenderise the meat.
6 ✓

Pour in the coconut milk and cook for another 10-15 minutes on low heat until both chicken and carrots are soft.

Tip: Do not boil strongly here, so the coconut milk doesn't separate.
7 ✓

Serve generously sprinkled with fresh coriander. Offer with baguette or jasmine rice.

Tip: A drop of fish sauce at the end adds authentic Vietnamese taste (umami bomb).

Recipe FAQ

The sauce is too runny. How do I thicken it?
Vietnamese curry is naturally thinner than Indian. If you want it thicker, cook potatoes in it, which thicken as they break down, or use a little cornflour.
The coconut milk curdled.
It's best to add coconut milk at the end, or do not boil it vigorously.

Ingredients

  • 600 g Chicken thighs (bone-in, skin-on for best flavour)
  • 3 pcs Carrots
  • 400 ml Coconut milk (full fat)
  • 1 head Onion
  • 3 cloves Garlic
  • 1 stalk Asian Lemongrass (optional but recommended)
  • 1 tsp Cumin
  • 2 tsp Curry powder (Madras type)
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 bunch Fresh Coriander
  • 2 tbsp Oil