Name: Vietnamese Chicken Curry (Cà Ri Gà)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Vietnamese
Ingredients: 2 lb chicken thighs or drumsticks, bone-in; 2 tbsp Vietnamese curry powder; 1 tsp paprika; 1 tsp salt; 1 tbsp sugar; 2 tbsp fish sauce; 1 tbsp minced garlic; 1 tbsp minced ginger; 1 stalk lemongrass, bruised and cut into pieces; 2 tbsp neutral cooking oil; 1 medium onion, sliced; 3 cups water or chicken broth; 1 can (13.5 oz) coconut milk; 3 medium potatoes, peeled and chunked; 2 carrots, cut into large chunks; Fresh cilantro for garnish

Why You’ll Love Vietnamese Chicken Curry (Cà Ri Gà) Recipe

This Vietnamese chicken curry is deeply comforting and full of layered flavor without being overpowering. Fragrant aromatics like lemongrass, ginger, and garlic infuse the broth, while coconut milk adds a creamy, luxurious finish. It’s a versatile dish that works just as well for family dinners as it does for meal prep, and it can be served with bread, rice, or noodles depending on your mood.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Aromatics and seasoning
shallots
garlic
ginger
lemongrass
yellow curry powder
turmeric powder
salt
chicken bouillon powder
sugar

Protein and veggies
whole chicken pieces or bone-in chicken
potatoes
taro
carrots
yellow onion

Liquids
coconut water
coconut milk
fish sauce

Optional extras
bay leaves
five-spice powder

Directions

Prepare aromatics: Peel and finely chop the shallots, garlic, and ginger. Bruise or lightly pound the lemongrass stalks to release their aroma.

Marinate chicken: Combine the chicken with half of the aromatics, curry powder, turmeric, salt, chicken bouillon powder, and sugar. Mix well and let marinate for at least 30 minutes to allow the flavors to penetrate.

Brown veggies and chicken: Lightly pan-fry the potatoes, taro, and carrots until lightly golden, then remove and set aside. In the same pan, sear the marinated chicken until the surface is lightly browned.

Sauté aromatics: In a large pot, heat oil and sauté the remaining aromatics with lemongrass until fragrant. Add curry powder, turmeric, five-spice powder, and bay leaves, stirring until aromatic.

Simmer: Return the chicken to the pot and add coconut water, additional salt, bouillon powder, and sugar. Bring to a boil, then lower the heat and simmer for about 20 minutes.

Finish curry: Stir in coconut milk, the browned vegetables, and onions. Cover and continue simmering until the vegetables are tender and the broth is rich and well blended. Season with fish sauce and adjust salt or sugar to taste. Remove lemongrass and bay leaves before serving.

Serve: Spoon the curry into bowls and serve hot with baguette, steamed rice, or rice noodles.

Servings and timing

This recipe serves approximately 4–6 people. Total time is about 1 hour and 10 minutes, including preparation and cooking.

Storage/Reheating

Allow the curry to cool completely before transferring to airtight containers. Store in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months, keeping in mind that vegetables may soften slightly.

To reheat, warm gently on the stovetop over medium heat, stirring occasionally until heated through. Add a small splash of water or coconut milk if the curry has thickened.

FAQs

What is Cà Ri Gà?

Cà Ri Gà is a Vietnamese-style chicken curry made with coconut milk, curry spices, and aromatic herbs, typically served with bread, rice, or noodles.

Can I use chicken thighs instead of a whole chicken?

Yes, bone-in chicken thighs or drumsticks work very well and provide excellent flavor.

Is Vietnamese chicken curry spicy?

This curry is usually mild. You can increase the heat by adding chili peppers or extra curry powder if desired.

What should I serve with Vietnamese chicken curry?

It pairs beautifully with Vietnamese baguette, jasmine rice, or rice noodles.

Can I make this dish ahead of time?

Yes, this curry tastes even better the next day as the flavors continue to develop.

Can I substitute the vegetables?

Absolutely. Sweet potatoes, squash, or bell peppers are great alternatives.

Is coconut water required?

Coconut water adds subtle sweetness, but you can replace it with chicken stock or additional coconut milk.

How long does it last in the fridge?

Properly stored, it will keep for up to 5 days in the refrigerator.

Can I freeze this curry?

Yes, it freezes well for up to 3 months, though the vegetables may become softer after thawing.

What type of curry powder works best?

A yellow or mild curry powder works best for achieving the traditional flavor profile.

Conclusion

Vietnamese chicken curry is a comforting, aromatic dish that delivers warmth and depth in every bite. With tender chicken, creamy coconut broth, and fragrant spices, it’s a satisfying meal that adapts easily to different sides and preferences. Once you try it, this curry is sure to become a regular favorite in your home kitchen.

Vietnamese Chicken Curry (Cà Ri Gà)

Why You’ll Love Vietnamese Chicken Curry (Cà Ri Gà) Recipe

Ingredients

Directions

Servings and timing

Storage/Reheating