Best 5 Southern Vietnamese Chicken Curry Recipes

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Are you searching for an exciting culinary adventure that combines the vibrant flavors of Southern Vietnam with the comfort of a classic chicken curry dish? Look no further! Southern Vietnamese chicken curry, known locally as "Cà ri gà miền Nam," is a delectable fusion of herbs, spices, and aromatic ingredients that will tantalize your taste buds. This mouthwatering dish originates from the southern region of Vietnam, where the cuisine is renowned for its rich, bold, and sweet flavors. Whether you're an experienced home cook aiming to expand your culinary horizons or a beginner seeking an impressive dish to wow your family and friends, this guide will lead you through the steps of creating an authentic Southern Vietnamese chicken curry that is sure to leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

TOP RATED VIETNAMESE CHICKEN CURRY



Top Rated Vietnamese Chicken Curry image

Some of the best chicken you will ever have. I have been eating this dish for 39 years since the first time my wife served it to me in VietNam and I haven't tired of it yet.

Provided by Tom232

Categories     Poultry

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs boneless skinless chicken, cut bite-size pieces
3 large potatoes, skinned,and chopped
2 tablespoons peanut oil or 2 tablespoons olive oil
2 large carrots, skinned and chopped
1 medium onion, chopped
2 stalks fresh lemongrass, minced
2 stalks celery, chopped
2 cloves garlic, minced
1 (13 1/2 ounce) can coconut milk
1 (13 1/2 ounce) can chicken stock
1 teaspoon pepper
1 teaspoon salt, to taste
fresh cilantro
fresh French bread or soft rye bread, sliced,for dipping
2 tablespoons India or good curry

Steps:

  • Heat oil in large pot and fry onions and garlic for 1 minute.
  • Add the chicken and continue cooking for 3 minutes.
  • Add all the spices.
  • Stir everything together for a few minutes.
  • Let cook until chicken is tender.
  • Add the rest of the ingredient.
  • Bring to a boil and simmer gently for about 20 mintes.
  • Garnish with cilantro before serving in bowls.
  • Eat with French bread or serve with steamed rice.

VIETNAMESE LEMON GRASS CHICKEN CURRY



Vietnamese Lemon Grass Chicken Curry image

This recipe has been passed down from my grandmother in Vietnam and makes the best aromatic, slightly spicy chicken curry ever. Fresh lemongrass is the secret! Serve over white or sticky rice and you're in heaven.

Provided by MommyFromSeattle

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons vegetable oil
1 lemon grass, minced
1 (3 pound) whole chicken, cut into pieces
⅔ cup water
1 tablespoon fish sauce
1 ½ tablespoons curry powder
1 tablespoon cornstarch
1 tablespoon chopped cilantro

Steps:

  • Heat the vegetable oil in a skillet over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the skillet. Cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. Stir in the water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
  • Mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.

Nutrition Facts : Calories 812.9 calories, Carbohydrate 4.6 g, Cholesterol 255 mg, Fat 58.4 g, Fiber 0.8 g, Protein 63.8 g, SaturatedFat 15.8 g, Sodium 514.8 mg, Sugar 0.2 g

VIETNAMESE CHICKEN CURRY RECIPE (Cà RI Gà)



Vietnamese Chicken Curry Recipe (Cà Ri Gà) image

Easy Vietnamese comfort food with marinated chicken, carrots, potatoes, and a ton of flavor from curry powder and lemongrass. Perfect to make large batches of and served with fresh, toasty baguette or rice!

Provided by Hungry Huy

Categories     Main Course

Time 3h

Number Of Ingredients 17

2 lb chicken (any cut, chopped into large 2-3" pieces)
1 1/2 lb potatoes
1/2 lb carrots
1 medium-sized onion
4 garlic cloves (finely chopped)
2 stalks lemongrass (cut into 5" pieces then split lengthwise, smashed to expose more leaves)
3 bay leaves
1/2 cup coconut milk
oil for frying
2 tsp sugar
2-3 cups chicken broth
2-3 cups water
2 tsp salt
2 tsp onion powder
2 tbsp Vietnamese curry powder
1 lemon (sliced)
1/4 tsp sambal / vinegary chile paste

Steps:

  • Cut chicken into large 2-3" chunks if using large pieces.
  • Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
  • Cut onions, potatoes and carrots into 1.5-2" chunks.
  • Deep fry potatoes and carrots until lightly browned so they hold their shape.
  • After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you're using skinless.
  • Remove chicken, drain fat and clean off any burned residue in the pot.
  • Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
  • Return chicken to the pot with lemongrass, bay leaves, and sugar.
  • Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
  • Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
  • After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
  • Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
  • Return the flame to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.
  • Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
  • Serve with bread, accent with a squeeze of lemon and sambal for heat.

Nutrition Facts : Calories 498 kcal, Carbohydrate 48 g, Protein 27 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 1733 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving

SOUTHERN VIETNAMESE CHICKEN CURRY



Southern Vietnamese Chicken Curry image

I served this at a dinner party and it was very popular. Do not expect heat or intensity or even subtlety. Instead you will have a rather heady, aromatic dish. Service with rice or rice vermicelli.

Provided by Terese

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 medium potatoes, cut into chunks
vegetable oil (for frying)
8 shallots, finely chopped
4 stalks fresh lemongrass, finely chopped
2 cloves garlic, finely chopped
2 fresh red chilies, finely chopped
2 tablespoons mild indian curry powder
450 g skinless chicken breasts, chopped into bite-sized pieces
1 teaspoon sea salt
300 ml coconut milk
600 ml chicken stock
fresh Thai basil (optional)

Steps:

  • Shallow-fry the potato pieces in hot oil until lightly browned.
  • Drain on kitchen paper and set aside.
  • Heat a little oil in a pan and saute the shallots with the lemon grass, garlic and chillies until soft.
  • Add the curry powder and stir for 2 minutes.
  • Add the chicken and cook, stirring until it is opaque.
  • Add the potatoes, salt, coconut milk and chicken stock.
  • Bring to the boil, then cover and simmer gently for about 30 minutes.
  • Garnish with Thai basil leaves, if using.

Nutrition Facts : Calories 465.2, Fat 21.6, SaturatedFat 15.6, Cholesterol 76.6, Sodium 954.5, Carbohydrate 37.1, Fiber 3.8, Sugar 4.5, Protein 33.3

SOUTHEAST ASIAN CHICKEN CURRY



Southeast Asian Chicken Curry image

My version of chicken curry, inspired by Malaysian and Indian curries. I decided to keep this here to save the ingredients for personal purposes, but there's no harm in sharing it to others, so feel free to use.

Provided by Danyael

Categories     World Cuisine Recipes     Asian

Time 6h10m

Yield 6

Number Of Ingredients 22

3 tablespoons ground cinnamon
3 tablespoons ground turmeric
1 tablespoon garam masala
1 tablespoon paprika
½ teaspoon grated ginger, or to taste
4 bay leaves
2 whole star anise pods
2 cardamom pods
1 cinnamon stick
1 kaffir lime leaf
⅛ red chile pepper, sliced
2 (8 ounce) containers plain yogurt (such as Nestle®), divided
4 ½ tablespoons fish sauce (patis), divided
10 chicken leg quarters
1 tablespoon olive oil, or as needed
1 tablespoon minced onion, or to taste
1 clove garlic, minced, or to taste
1 cube chicken bouillon
2 cups water
1 tablespoon white sugar, or to taste
1 (6.5 ounce) can Filipino-style tomato sauce
1 tablespoon butter

Steps:

  • Mix ground cinnamon, turmeric, garam masala, paprika, ginger, bay leaves, star anise, cardamom, cinnamon stick, kaffir leaf, and chile pepper together in a bowl.
  • Mix 1/2 of 1 yogurt container with 2 tablespoons of spice mixture and 1 tablespoon fish sauce in a bowl. Make deep cuts into the chicken thighs to allow sauce to penetrate. Coat chicken with yogurt mixture and marinate in the refrigerator for at least 5 hours.
  • Heat oil in a pot over medium-high heat. Stir-fry onion and garlic in the hot pot for 30 seconds; add remaining spice mixture and continue to stir-fry, 30 seconds more. Add chicken to the pan and fry until spices around chicken have darkened, 2 to 4 minutes. Add marinade and bring to a boil over high heat; continue to boil, covered, for 2 minutes.
  • Dissolve bouillon in water and add to the pot. Add remaining yogurt, remaining fish sauce, and sugar. Boil chicken in sauce until nearly cooked through, about 10 minutes.
  • Add tomato sauce; boil until chicken is no longer pink in the centers and sauce has completely thickened, 5 to 10 minutes. Melt butter into mixture and cover. Turn off heat and let dish rest to let chicken absorb sauce, about 30 minutes.

Nutrition Facts : Calories 726.2 calories, Carbohydrate 17.1 g, Cholesterol 243 mg, Fat 40.4 g, Fiber 4.2 g, Protein 71.7 g, SaturatedFat 11.9 g, Sodium 1468.6 mg, Sugar 9.5 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Use fresh ingredients: The fresher your ingredients, the better your curry will taste. If possible, use organic, locally-sourced ingredients.
  • Don't be afraid to adjust the spices: The amount of spices you use is a matter of personal preference. If you like your curry mild, use less spice. If you like it spicy, use more.
  • Don't overcook the chicken: Chicken is a delicate meat, so it's important not to overcook it. Otherwise, it will become dry and tough.
  • Serve with your favorite sides: Southern Vietnamese chicken curry is a versatile dish that can be served with a variety of sides. Some popular options include rice, noodles, or vegetables.

Conclusion:

Southern Vietnamese chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its fragrant spices and creamy coconut milk, this curry is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give Southern Vietnamese chicken curry a try. You won't be disappointed!

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