Ca ri ga – Vietnamese chicken and sweet potato curry Recipe
Ca ri ga is a mild, coconut chicken curry that Vietnamese families love to cook for family dinners and holidays. Unlike very spicy Thai curries, this one is gentler, more herbaceous and slightly sweet from the sweet potatoes. Served with baguette or rice, it’s a bit like a thick soup you can dip bread into until the very last drop of sauce.
Vietnam
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Sweet
Salty
Umami
Creamy
Warming
Filling
Prep Time
20 min
Cook Time
40 min
Total Time
60 min
Servings
4
Ingredients
- boneless chicken thighs cut into larger pieces - 600 g
- sweet potato peeled and cut into cubes - 400 g
- carrot cut into thick slices - 2 piece
- onion sliced into feathers - 1 piece
- garlic finely chopped - 3 clove
- ginger grated, about a 3 cm piece - 20 g
- yellow curry paste or curry powder - 2 tablespoon
- coconut milk - 400 ml
- chicken stock - 400 ml
- fish sauce - 2 tablespoon
- sugar - 1 tablespoon
- vegetable oil - 2 tablespoon
- potatoes peeled and cut into cubes, optional - 200 g
- fresh coriander chopped, for serving - 1 handful
- baguette or rice for serving - 1 piece
Main Ingredient:
chicken
Preparation
- Pat the chicken pieces dry with paper towels. Peel the sweet potato, potatoes and carrot and cut them into similar-sized pieces so they cook evenly.
- Heat the oil in a large pan or pot over medium heat. Add the onion and fry for 3–5 minutes, until softened and slightly translucent but not browned.
- Add the garlic and grated ginger and fry for about 1 minute, stirring, until they become very fragrant.
- Add the curry paste and fry for 1–2 minutes, stirring, until it combines with the oil and the spices become even more aromatic. If using curry powder, proceed in the same way.
- Add the chicken pieces and fry for 5–7 minutes, stirring, until the meat is lightly browned on all sides.
- Pour in the coconut milk and stock, add the fish sauce and sugar. Stir, bring to a boil, then reduce the heat to low.
- Add the sweet potato, potatoes and carrot. Simmer on low heat for 20–25 minutes, uncovered or with the lid slightly ajar, until the vegetables are tender and the sauce has thickened slightly. Stir from time to time so nothing sticks to the bottom.
- Taste the curry and, if needed, season with extra fish sauce (for saltiness) or a little sugar (for a milder taste).
- Serve hot, sprinkled with chopped coriander. Serve pieces of baguette on the side for dipping in the sauce, or cooked rice as a side.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or stock if the sauce has thickened too much. Do not refreeze once thawed.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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