Chicken curry with sweet potatoes (Ca ri ga) from Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks by Mai Pham

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Notes about this recipe

  • ashallen on October 22, 2019

    This is a nice, but not fabulous, curry. I love sweetness (even in otherwise savory dishes), but this recipe as written has seemed a bit too sweet for me. Chicken and veggies get very nicely tender, however, and there's lots of flavorful sauce for eating with rice. Using Vietnamese curry powder made for a better balanced dish - I was able to find a recipe for it online. Also, using one of the less-sweet sweet potato varieties (e.g., white-fleshed Japanese sweet potatoes) or regular potatoes brings down the sweetness level. I usually don't bother chopping up the chicken thighs before cooking - they get really tender and are easily broken into pieces after cooking. I've tried substituting sweet basil for Asian basil/Thai basil and it was overwhelmed by the other flavors in the dish, so I now use Asian basil or nothing! Freezes well.

  • PinchOfSalt on April 29, 2013

    Pros: A good beginner recipes: only a few steps, none are fussy or complicated, tasty Cons: The dish is rather unattractive without the garnish (brown sauce with dulle orangy brownish curry chicken, carrot, and sweet potato. Even in an area where lemongrass and Vietamese chile garlic paste are readily available, I had to make a special trip to track down the recommended brand of Vietnamese-style curry powder. I wish the author had given a recipe to allow us to make our own.

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