How to make Vietnamese lemongrass curry, or cà ri gà! Like most curries, this is so flavorful and tastes so unique. Lemongrass, bay leaves, and madras curry powder give it a powerful kick. Tastes even better when the chicken cooks and the meat is so tender 🤤
📝 Ingredients
Servings: 2–3
⏱ Time: ~1 hr
For different servings, multiply ingredients accordingly.
🍗 Chicken
- 1 lb chicken thighs and wings
- 1 tsp salt
- 2 tsp chicken bouillon powder
- ½ tbsp sugar
- ½ tsp black pepper
- 1 tbsp Madras yellow curry powder
🍛 Curry Broth
- 2 tbsp minced lemongrass
- 3 garlic cloves, minced
- 1 shallot, minced
- 4 bay leaves
- 1 cup water
- 1 cup chicken stock
- 1 lemongrass stalk
- 10 oz coconut milk
- ½ carrot, cut
- 1 potato, cut
- ½ yellow onion, cut into wedges
- 1 tsp salt
- 1 tbsp fish sauce
- 1 tbsp sugar
- MSG, to taste
🥖 Garnish & Side
- Baguette
- Cilantro
- Green onions
👩🍳 Directions
- Marinate chicken with salt, bouillon, sugar, pepper, and curry powder for at least 15 minutes or overnight.
- In a wok or skillet, heat oil and sauté minced lemongrass, garlic, shallots, and bay leaves for 2 minutes.
- Add marinated chicken and sauté briefly. Then add lemongrass stalk, water, and chicken stock.
- Cover and simmer for 30 minutes. Remove lemongrass stalk and bay leaves.
- Add coconut milk, potatoes, carrots, onion wedges, and remaining seasonings. Simmer for 10–15 minutes.
- Garnish with cilantro and green onions. Serve hot with a baguette!
Tamonde 