PRESS: Hudson Valley Magazine- Whip up Cà Ri Gà, a Delectable Vietnamese Chicken Curry Dish

Check out my recipe or Mom’s Vietnamese Chicken Curry “Ca Ri Ga” -here-

Whip up Cà Ri Gà, a Delectable Vietnamese Chicken Curry Dish

Try this recipe for Vietnamese chicken curry courtesy of chef, kombucha producer, and foodie influencer Philippe Trinh.

Cà Ri Gà is a Vietnamese chicken curry that’s super flavorful and oh so comforting. If you don’t eat chicken, you can substitute the chicken for pork, tofu, or fresh fish.

My mom learned this recipe from her mother and has been making this dish for our family since I was born. It’s a very simple dish, perfectly balanced with its savory, spicy, and sweet flavors. The chicken curry is seasoned with coconut milk, lemongrass, fish sauce, and Vietnamese Madras curry powder which gives it that signature Vietnamese curry flavor.

It’s also a beautiful looking dish, with vibrant colors from the orange butternut squash, carrots, and yellow curry powder. It’s incredibly aromatic, and with its nod to French cuisine, this chicken curry is thinner like a soup and pairs perfectly with a warm French baguette. Although it’s much lighter than curries from other countries like Thailand, India, or Japan, it still has a richly flavored broth.

It is traditionally served over rice noodles, a bed of hot jasmine rice, or with a crispy baguette to dip in.  This curry is one of my favorite comfort foods, and it always brings me back to my childhood, especially when served over rice noodles and accompanied with traditional Vietnamese herbs (mint, coriander leaves, and scallion, to name a few).

Word to the wise: I like to use a mix of D&D Gold Product Madras curry powder found in Vietnamese grocery stores with regular curry powder. Since some of the Madras curries can make the dish darker in color, I like to cut it with regular yellow curry powder.