Vietnamese Chicken Curry Recipe

Hello Food Lovers! I am so excited for you guys to check out my Vietnamese Chicken Curry! This recipe is authentic but yet a little different. You will not find the same recipe anywhere. If you like Vietnamese Curry or Thai Curry, then this recipe is the one for you. I have taken my favorite ingredients and techniques of Vietnamese Curry and Thai Curry and combined them!

The one thing that distinguish Vietnamese Curry from other curries is the fact that we marinate our meat prior to cooking. I would absolutely recommend not skipping this step as it adds so much flavor to the dish! In Thai Curry, the meat is usually not marinated ahead of time. Instead, they add flavors by using some amazing tasting curry paste! So, why don’t combine the best of two worlds and make this the best curry ever!!!!!

Vietnamese Chicken Curry Recipe | Cà Ri Gà


Ingredients for Chicken Marinade:

  • 3 TBSP Oil
  • 3 TBSP Minced Lemongrass
  • 2 TBSP Minced Shallots
  • 3 tsp Salt
  • 3 tsp Curry Powder
  • tsp Onion Powder
  • 2 tsp Garlic Powder
  • 1 tsp Paprika Powder

Other Ingredients:

  • 3 TBSP Green or Red Curry Paste thisis not a traditional ingredient for Vietnamese curry but to me, it adds amazingflavors
  • 2-3 leaves Kaffir Lime Leaves, roughly torn thisis not a traditional ingredient for Vietnamese curry either but it adds amazingflavors
  • 1 can CoconutMilk (14 oz.)
  • 1 Large Onion
  • 3 Stalk Lemongrass bruisedand cut into 2-3 inch pieces
  • 3 TBSP Sugar
  • 3 TBSP Fish Sauce
  • 11 Oz CoconutWater
  • 2 Cups Chicken Broth
  • 1 lbs Potato/ Sweet Potato whicheveryou prefer or have at hand –sweet potato does cook a little faster than regularpotato
  • 1 lbs Carrots


  • Cut the chicken into bite size pieces if needed. I leave my chicken wings as is but I am chopping the chicken legs in smaller piece.
  •  Add all marinade ingredients to the chicken
  • and mix thoroughly.
  • Wash, peel, and cut potatoes and carrots into 2-inch cubes approximately. Put all the vegetables in a bowl of water and set aside.
  •  Add ¼ of the coconut milk into the pot.
  • Add the green or red curry paste. 
  • Let it come to a nice light boil and allow all the flavors of the curry paste to develop. This should take a few minutes.  I would recommend NOT to skip this step since the curry flavors are so much more intense.
  • Now add the chopped onions and bruised lemongrass and sauté 3-5 minutes.
  • Give the onions time to caramelize a little and for the lemongrass to develop and release its beautiful flavors.
  •  Now add the chicken cuts and stir thoroughly. 
  • Get the chicken to brown upon all sides. 
  • Now add remaining coconut milk, coconut water and chicken broth.  All the chicken should be submerged in liquid. 
  • Now season with sugar and fish sauce.  Tear the kaffir lime leaves and add topot. 
  •  Bring the pot to a boil and high temperature.
  •  Once boiling, reduce the heat to medium and let it simmer for 15-20 minutes.
  •  Now add potatoes and carrots and continue to let it simmer for 10-15 minutes until potatoes and carrots have desired softness for you. 
  • Garnish with thinly sliced onions and cilantro. Serve with steamed rice or bread. 


Course Appetizer, Breakfast, Main Course, Soup
Cuisine Chinese
Keyword: Asian Chicken Curry, Asian Cooking, Asian Food, Chicken Curry, Vietnamese Chicken Curry, Vietnamese Cooking, vietnamese dish, vietnamese recipe, Vietnamese recipes
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