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Vietnamese chicken curry with baguette

Cà ri gà is a Vietnamese chicken curry simmered in coconut milk with sweet potatoes and carrots, served with baguette for dipping. It serves 4, takes 50 minutes, is easy to make, and costs €3.40 per serving. The key is marinating the chicken in curry powder first, then simmering gently so the sweet potatoes stay tender without falling apart.

Tonight, we're heading to Vietnam with cà ri gà, a soft coconut chicken curry, perfect for dunking crusty baguette into.

Vietnamese chicken curry with baguette
Total time
50 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Cà ri gà pairs the sweetness of coconut milk with warm curry spice and the citrusy note of crushed lemongrass. The marinated chicken turns tender as it cooks, the sweet potatoes melt into the sauce, and the carrots keep a bit of bite. Fresh cilantro adds a bright finish that wakes up the whole dish right before serving.

It's a warming dinner that never feels heavy, great for a fall or winter evening when you want something different without any fuss. Kids usually love the mild coconut flavor, and you can adjust the spice depending on who's at the table. At Mon Chou, we keep this one in rotation for nights when we want to surprise everyone without spending hours in the kitchen.

The ingredients

4 people

Butcher

  • Boneless chicken thighs 700 g

Fruits and vegetables

  • Sweet potatoes 500 g
  • Carrots 2
  • Onion 1
  • Garlic 3 cloves
  • Lemongrass stalks 2
  • Fresh cilantro 1 sprigs

Pantry

  • Coconut milkoften in the pantry 40 cl
  • Curry powderoften in the pantry 2 tbsp
  • Fish sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Baguette 1

Allergens Gluten, Fish

The step by step recipe

  1. Cut the chicken into pieces, mix it with the curry powder, sugar, fish sauce, and crushed garlic, then let it marinate while you prep the rest. 15 min

    If you don't have fish sauce, a tablespoon of soy sauce works just fine.

  2. Peel the sweet potatoes and carrots, cut them into large chunks, slice the onion, and crush the lemongrass with the flat of a knife.

    Crush the lemongrass before cutting it in half, it releases much more aroma that way.

  3. Sauté the onion and lemongrass in the oil, add the marinated chicken, and brown it on all sides.

    Don't overcrowd the pot, the chicken needs to brown rather than simmer in its own juices.

  4. Add the sweet potatoes, carrots, coconut milk, and a glass of water, season with salt and pepper, and let it simmer covered. 25 min

    The curry should just barely simmer, the sweet potatoes cook fast and fall apart if it boils too hard.

  5. Remove the lemongrass, sprinkle with cilantro, and serve with warm baguette cut into pieces.

    Pop the baguette in the oven for 5 minutes, the crust cracks under the sauce and that's the whole spirit of the dish.

Our tips to get it right

  • Crush the lemongrass well before it simmers, that's what gives the dish its signature aroma, not just the curry powder.
  • Cut the sweet potatoes into even, fairly large cubes, they cook fast and fall apart if cut too small.
  • Taste the sauce before serving and adjust with a bit more fish sauce or sugar, the balance of salty and sweet is what makes this dish work.

The variations

  • Swap the chicken for peeled shrimp, added only 5 minutes before the end so they stay tender.
  • For a vegetarian version, replace the chicken with chickpeas and the fish sauce with soy sauce.
  • To save time, use chicken thighs already cut into pieces and frozen vegetables, the cooking time stays the same.

What to serve it with

  • Warm baguette for dipping
  • Steamed white rice
  • Green tea or homemade lemonade

Storage

Cà ri gà keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, though it's best to add fresh cilantro only when serving. Reheat gently in a saucepan, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you make cà ri gà ahead of time?

Yes, it's actually even better reheated the next day once the flavors have mingled. Cook it through the simmering step, then reheat gently right before serving.

Can you substitute fresh lemongrass?

If you can't find it fresh, use frozen or tubed lemongrass and reduce the amount slightly. The flavor will be a touch milder but the dish still works well.

Is this curry too spicy for kids?

No, the mild curry powder and coconut milk keep it gentle. If adults want more kick, add fresh sliced chili right before serving.

Can you use chicken breast instead of thighs?

Yes, but watch the cooking time closely since breast meat dries out faster than thighs. Shorten the simmering time slightly once you add the breast pieces.

How long does it take to make a Vietnamese chicken curry with baguette?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Vietnamese chicken curry with baguette?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Vietnamese chicken curry with baguette cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish. Always check the labels of the products you buy.

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