Ca Ri Ga (Vietnamese Chicken Curry)

Ca Ri Ga (Vietnamese Chicken Curry)

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  • Each serving
  • 470cal
  • 30g fat (17g sat)
  • 75mg chol
  • 790mg sodium
  • 26g carb
  • 4g fiber
  • 9g sugars
  • 24g protein


  • 1 tablespoon high-heat oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 stalk lemongrass, trimmed and smashed
  • 1-inch piece ginger, sliced
  • 2 to 3 tablespoons mild yellow curry powder
  • 2 tablespoons brown sugar
  • 2 pounds bone-in chicken thighs and/or drumsticks
  • 4 lime leaves (optional)
  • 1 (15-ounce) can coconut milk
  • 1 cup chicken broth
  • 2 tablespoons fish sauce
  • 3 carrots, chopped
  • 1 pound sweet potato, chopped
  • Salt and pepper, to taste
  • Chopped fresh cilantro, for serving


Heat oil in a large saucepan over medium heat. Add onions and cook until soft, about 5 minutes. Stir in garlic, lemongrass, ginger, curry powder and sugar; cook until fragrant, about 2 minutes. Add chicken and lime leaves. Cover with coconut milk, broth and fish sauce. Bring to a simmer, cover and cook for 10 minutes.

Stir in carrots and potatoes; continue to simmer, covered, until chicken is cooked through and vegetables are tender, about another 20 minutes. Season to taste with salt and pepper. Sprinkle with cilantro.

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