Thuy Diem Pham: Lemongrass and Coconut Chicken Curry CÀ RI GÀ

45 minutes

Serves 4

Extracted from One Pan Vietnam by Thuy Diem Pham (Quadrille, RRP £22) Photography © Laura Edwards

Vietnamese chicken curry is a comforting, aromatic dish with a rich, creamy sauce. Blending French colonial influence with traditional Vietnamese flavours, this dish features tender chicken simmered in coconut milk with a fragrant mix of spices. It’s utterly addictive – an instant family favourite! Traditionally served with rice or a crusty French baguette, it perfectly showcases the fusion of Vietnamese and French culinary traditions.

[object Object]

You can order One Pan Vietnam here
_{We are an affiliate of Bookshop.org and will earn a commission if you click through and make a purchase}

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Method

Rub the chicken thighs with the salt and turmeric, making sure the skin is well coated.

Heat the vegetable oil in a large sauté pan over a high heat. Add the potatoes and the chicken, skin-side down. Sear for 7–8 minutes until the chicken skin is crisp and the potatoes are slightly browned.

Flip the chicken skin-side up. Pour in the coconut cream, avoiding the chicken skin to keep it crispy. Add the remaining curry sauce ingredients. Reduce the heat to a gentle simmer and cook for 25 minutes, or until the chicken is tender and cooked through. Taste and adjust the balance of flavours if needed, adding more fish sauce or sugar if you like.

Garnish with the crispy fried shallots, black pepper and some Thai basil and coriander.

Serving Suggestion
Cà ri gà is best enjoyed with a portion of fluffy jasmine rice or a crusty French baguette, both of which are perfect for soaking up the delicious curry sauce.