- Home
- Recipes
- Chef recipes
- Vietnamese chicken curry (cà ri gà bí)
Vietnamese chicken curry (cà ri gà bí)
- Uyen Luu
Published: May 17, 2021 at 3:20 PM
Save recipe
Serves 3-4
Easy
Total time: 45 mins
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
A mild, slurpy curry, meant to be dipped into and mopped up with crispy Vietnamese baguettes or steamed rice. Make it as hot as you like!
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try our Vietnamese chicken curry recipe, adapted from Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu (£22, Hardie Grant). Uyen says: "You can add different vegetables towards the end of cooking, depending on what’s in season. Even frozen peas, cooked for a couple of minutes at the end, are a delight. You can also use chicken breast. As with most Vietnamese food, make it as hot as you like and feel free to add fresh chilli or dried chilli flakes to the curry." This recipe was supplied by the publisher and not retested by us.
Ingredients
Nutrition
-
40g ginger
roughly chopped
-
2 sticks lemongrass
finely chopped
-
4 cloves garlic
-
2 tbsp vegetable oil
-
2 long, roughly diced shallots
-
500-600g skin-on chicken thigh fillets
cut into bite-sized pieces
-
3 tsp Vietnamese or mild curry powder
-
400ml coconut milk
-
1 chicken stock cube
-
400g potatoes
cut into 2cm cubes
-
600g Delicata squash
cut into 4cm chunks
-
50g mangetout
sliced, or garden peas (optional)
-
1½ tbsp fish sauce
-
1 tsp caster sugar or maple syrup
-
1 baguette
(optional)
GARNISH
-
15g Thai basil or coriander leaves
-
2 spring onions
thinly sliced
-
2 red chillies
(optional)
-
½ lime
Nutrition: per serving
- kcal604
- fat38.6g
- saturates19.2g
- carbs34.3g
- sugars10.9g
- fibre6.6g
- protein26.4g
- salt2.4g
Ad
Method
-
step 1
Blend together the ginger, lemongrass and garlic with a splash of water, using a small food processor or pestle and mortar, until a smooth paste forms.
-
step 2
Heat the oil in a large pan or shallow casserole over a mediumhigh heat and cook the shallots for 5 minutes until golden. Add the chicken and cook for a couple minutes on each side until browned. Add the garlic mixture and stir to combine.
-
step 3
Sprinkle over the curry powder, stirring well to coat the chicken. Pour in the coconut milk and 100ml of water, along with the stock cube, bring to a gentle boil, then add the potatoes and squash. Stir to combine.
-
step 4
Turn down the heat to low, cover and continue to simmer for 15-20 minutes or until the potatoes are soft. Add the mangetout or peas. Season the curry with the fish sauce, sugar and a good pinch of black pepper, and cook for a further 8-10 minutes.
-
step 5
Scatter over the thai basil, spring onions and red chillies, if using. Squeeze over some lime juice, then serve with a fresh, crusty baguette on the side, if you like.
Learn about Vietnamese coffee culture with our expert barista Celeste Wong's guide, including traditional rituals, how to order it and the perfect recipe for at-home brewing.
More chicken curry recipes
Authors
Uyen Luu
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue