Vietnamese Chicken Curry Recipe (Cà Ri Gà)

One of the things I miss the most when I moved away from home was my parent’s home cooking. I’d reminisce about the food I grew up eating. The pleasant aromas, the bright, clean, crisp flavors, and the abundance of textures just ponder my mind. Many of the Vietnamese restaurants didn’t offer a wide variety of family household meals on their menu. I would frequently wind up ordering a particular Vietnamese dish that did not satisfy my cravings for my parent’s home cooking I’ve been longing for.

My parents never taught me how to cook due to circumstances therefore, I had to teach myself. I started preparing more home cooked meals on a daily basis and eventually cooking became one of my passions. It also has made me appreciate my culture even more. I learned how to recreate some of my favorite childhood dishes that took me back home. I’ve also learned how to make other cuisines outside of my culture. I became more in touch with the foods I ate and more aware of how certain ingredients work with one another.

One of the first dishes I learned how to make was Cà Ri Gà which translates to Chicken Curry. This dish is a Vietnamese style yellow curry stew with chicken. There are so many layers of flavor that makes it seem complex but it’s fairly simple to make. It’s aromatic, comforting, and hearty. This curry compliments perfectly with toasted French baguettes but you can serve it with jasmine rice or vermicelli noodles. Although, I prefer mine with bread. There is quite a bit of prep work and it requires a list ingredients but the results are worth it.

Vietnamese Chicken Curry Recipe (Cà Ri Gà)

Ingredients:

  • 6 bone in chicken thighs
  • 6-8 potatoes (quartered into 1.5″ in)
  • 4-6 carrots (sliced on a bias into 1″ in)
  • 13.66 fl oz unsweetened coconut milk
  • 4 cups water or chicken broth
  • 4 tbs Madras curry paste or powder
  • 1 whole lemongrass stalk (bruised)
  • 2 tbs lemongrass (minced)
  • 1 onion (sliced)
  • 2 tbs shallots (minced)
  • 6 cloves garlic (minced)
  • 2 tsp ginger (grated)
  • 1-3 red chilies (chopped or whole)
  • 6 kaffir lime leaves
  • 2-4 tbs fish sauce
  • 1 tbs sugar
  • 1/2 tsp black pepper
  • cornstarch to thicken
  • cilantro to garnish
  • oil as needed
  • salt to taste

Directions:

  1. In a large bowl, combine half of the curry paste, lemongrass, shallots, garlic, ginger, fish sauce, sugar, salt and pepper
  2. Add chicken, coat with mixture; marinate for at least 2-4 hours or overnight for better results
  3. Add oil to a skillet on medium high heat; fry carrots & potatoes for about 2 minutes on each side in batches to form a lightly browned crust (This will help them hold their shape better while they cook but you can omit this step.)
  4. Remove and drain on paper towels; set aside
  5. In a large pot on medium high heat, add oil and cook chicken for about 3 minutes on each side; remove
  6. In the same pot; sauté sliced onions, bruised lemongrass, lime leaves, garlic, ginger, chilies, and curry paste for about 1 minute
  7. Add in 4 cups of water or chicken broth; bring to a boil
  8. Add chicken back in, turn heat on medium low, cover and allow to simmer for about 30 minutes
  9. Stir in coconut milk; allow to simmer for 15 more minutes
  10. Add in carrots and potatoes; cook until tender
  11. Turn off heat; adjust seasonings with fish sauce, sugar, salt and pepper.
  12. Add cornstarch slurry into curry if you desire a thicker consistency or let the potatoes break down
  13. Serve with bread, rice, or noodles
  14. Garnish with chilies and cilantro
  15. Enjoy!

Vietnamese Chicken Curry Recipe (Cà Ri Gà)What was the first dish you learned to cook?

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Chocolate Covered Strawberries Recipe

Chocolate Covered Strawberries RecipeI’ve been planning to make these chocolate covered strawberries again but haven’t had the chance. Since Valentine’s Day is just around the corner, I thought that it would be the perfect time to gather all my supplies and start assembling them. Taking the time out of your day to make something sweet and thoughtful for your loved ones will definitely make them feel just a little bit more special.

These chocolate covered strawberries are sure to impress but they are so simple to make. The finished product looks almost too pretty to eat as if you bought them from a gourmet shop without spending a fortune. They are so fun to make, they make such an adorable gift, and they’re also quite a  tasty treat. The tartness of the strawberries compliments the sweetness of the chocolate. Hope your Valentine’s Day will be filled with lots of love or you could just treat yourself.

Chocolate Covered Strawberries RecipeWhat you need:

– Skewers
– Sprinkles
– Strawberries
– Cupcake liners
– Squeeze bottle
– Block of styrofoam
– Chocolate(s) of your choice

 

 

Directions:Chocolate Covered Strawberries Recipe

  1. Wash the strawberries and pat them completely dry.
  2. Puncture holes that are about 1 1/2 inch apart into the styrofoam block with the skewers.
  3. Insert skewers about half way into the ends of each strawberry.
  4. Melt the chocolate in a double broiler on medium-low heat or microwave 8 oz at a time in increments of 30 seconds until running smooth; add a few tsp of oil if it starts to seize up.
  5. Pour the opposite type of chocolate into a squeeze bottle for drizzling contrasting decorative patterns.
  6. Dip and twist strawberries in the chocolate about 3/4 of the way, let the excess drip, place on the styrofoam block to dry.
  7.  Drizzle over strawberries with a back and forth motion on both sides, dust sprinkles, place in fridge to set.

Happy Valentine's Day Card 1Happy Valentine's Day Card 1You can either display them standing upright or in the cupcake liners. Store them in the fridge until they’re ready to be devoured. Enjoy!

Chocolate Covered Strawberries Recipe

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