Chicken, lemongrass, and potato curry (Cà-ri gà) from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (page 83) by Andrea Nguyen

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Notes about this recipe

  • Utenya on July 02, 2023

    I deviated from the actual recipe. Chopped the chicken thigh and leg in half to open the bone and give the broth more flavor. The ankle part of the chicken leg was quite small, next time I'll cut it higher up on the drumstick. Dry rubbed with Madras curry, onion powder, salt, marinated for 1/2 hour. Deep fried potatoes and carrots for 3 minutes until lightly browned. Seared off chicken. Then sauted the paste with the chicken fond, added chicken and veg, bay leaf. Water, simmer until done. Adjust seasoning with salt and sugar. Finished with coco milk. More of a watery curry, not stewy like Japanese curry. Well received by company.

  • mamacrumbcake on September 29, 2020

    This was an easy and very flavorful curry—but you need a food processor. It is very fragrant with lemongrass and ginger. Had a moderate amount of heat, which can be adjusted depending on what curry powder you use. My potatoes, like TrishaCP’s, took longer to cook and I had to keep adding water so the sauce wouldn’t dry out. Remember to factor that 30 minute rest period into your timing.

  • TrishaCP on June 07, 2019

    I really enjoyed this curry, although for some reason my potatoes did not want to cook. I essentially doubled the cook time for the potatoes alone.

  • FJT on May 18, 2019

    I enjoyed this and it was almost like the restaurant curry I wanted to replicate. Not sure about the potatoes though.

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Reviews about this recipe

  • Serious Eats

    ...the lemongrass puffs up sort of like cotton candy, before turning into a paste...Theatrics aside, it's really just a fragrant base for a dish that is far more comforting than I had expected.

    Full review
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