Chicken Curry with Potatoes and Peas

Name: Chicken Curry with Potatoes and Peas (Cà-rí Gà)
Yield: Serves 8
Cuisine: Vietnamese
Ingredients: ¼ cup chopped fresh cilantro leaves; 1½ cups frozen or canned peas; 3 pounds yams, peeled and sliced into 1½-inch pieces (white potatoes can be substituted); 2 stalks fresh or dried lemongrass, cut into 2-inch lengths; 2 stalks fresh or dried lemongrass, cut into 2-inch lengths; 2 tablespoons yellow curry powder; 2 cups coconut milk; 2½ cups water; 3 pounds yams, peeled and sliced into 1½-inch pieces (white potatoes can be substituted); 3 large carrots, cut into 1-inch pieces; 1½ pounds skinless chicken thighs and drumsticks; 1½ pounds skinless chicken thighs and drumsticks; 1 bay leaf; 1½ yellow onions, chopped into 6 pieces and separated; 5 tablespoons vegetable or canola oil; 1 tablespoon chili paste (less if you want a milder flavor); 1 tablespoon ground black pepper; 5 tablespoons vegetable or canola oil; 1 tablespoon sugar; 3 clove garlic; 2 tablespoons salt; 2 shallots

Cà-rí Gà

Preparation info

Serves
8

Difficulty
Medium

Appears in

Little Saigon Cookbook

By Ann Le

Published 2011

About

Every Southeast Asian cuisine has its own version of curry, but the Vietnamese chicken curry is my favorite because it is less stewlike than other curries and has a wonderful flavor of coconut milk and subtle spices. My grandma’s recipe here is the best example of Vietnamese curry I know. The South Vietnamese like using yams, and the curry powder meshes well with the yams’ sugary goodness.

Ingredients

Asia
Vietnam
Side dish
South East Asia
Gluten-free
Microwave

Ingredients

Method