Ca ri ga - True to the Vietnamese style of curry-making, this recipe is milder and lighter than Indian or Thai curries. You can make this with chicken stock, but the coconut milk adds body and enhances the overall flavor. Depending on my mood and the time of year, I sometimes serve this with a warmed baguette (a French influence) instead of steamed rice. Other times, I just make the curry with more broth and serve it with rice noodles. Like other curries, it's delicious the next day.
Provided by Mai Pham
Categories Milk/Cream Chicken Ginger Onion Potato Sauté Lunar New Year Curry Carrot Sweet Potato/Yam Lemongrass
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- 1. Combine 2 tablespoons of the curry powder and the salt in a bowl. Add the chicken and turn to coat the meat evenly. Set aside for 30 minutes.
- 2. Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chili paste and the remaining 1 tablespoon curry powder, and stir until fragrant, about 10 seconds. Add the chicken and cook until the edges of the pieces are golden, 3 to 4 minutes. Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce the heat. Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook until the vegetables are tender, about 15 minutes. Transfer to a serving bowl, garnish with Asian basil, cilantro and scallions, and serve.
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