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

  • chicken thighs
  • coconut milk
  • lemongrass
  • fresh ginger
  • curry powder
  • limes
  • yellow onions
  • potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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