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

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.