My Aunt's Vietnamese Chicken Curry (Ca Ri Ga)

4.94 from 16 ratings

This is a yummy chicken curry with Vietnamese ingredients like lemongrass, oyster sauce, and fish sauce.

Prep Time45

Cook Time1 15

Course: Main Course

Cuisine: Vietnamese

Diet: Gluten Free

Keyword: ca ri ga, Vietnamese chicken curry

Servings: people

Calories: 772kcal

Salt chicken pieces. Heat 1 tablespoon of oil in a large soup pot. Add in 2 lbs of chicken drumsticks and 2 lbs of chicken thighs and brown on all sides.
Once the chicken is brown, add in 2 tbsp of curry powder, 2 tbsp of oyster sauce, 2 tbsp of fish sauce, 3 cloves of garlic, 3 stalks of lemongrass and 2 bay leaves. Stir well. Make sure chicken is coated in the sauces and spices.
Add in 4 sliced carrots and mix well.
Next, add in 4 cups of water, 1 can of chicken broth, and 1 yellow onion. Bring to a boil and then lower to a simmer. Simmer for 30 minutes. Check the soup for impurities after the 15 minute mark and scoop away any that you see.
After 30 minutes of simmering, add 2 cubed russet potatoes and simmer for 15 minutes.
Lastly, add in 1 can of coconut milk and 1 can of cream of mushroom and simmer for 15 more minutes.
Taste the soup for seasoning, and add fish sauce or salt if it's not salty enough.
Serve with vermicelli noodles and a squeeze of lime juice.

When plating up your dish, add as much or as little vermicelli noodles you would like.
Update 11/5/24 - Retested and adjusted simmering times.