Vietnamese Chicken Curry ~ A Comfort Curry
Vietnamese Curry is rich, savory, spicy, lemongrassy, curry-y and comforting - even on a summers day. I came across this delicate curry many years ago. I had no idea what it was, or that the Vietnamese even had their own curry. I was still new to Vietnamese food so I was skeptical (about the ingredients being real sketch)
Lo and behold during a get together there it was, a big fragrant pot of yellowness with a bunch of chicken with bones sticking out and what looked like potatoes. It was fragrant yet I wasn't sure I was in the mood for a "Vietnamese Curry" much less any curry on a hot summer day.
After the initial disappointment of not having BBQ Ribs and garlic bread, I gave it a go, because my life motto is to try something at least once....just so you can boast and be smug about it later..
By surprise this curry is definitely a must-learn-to-make-it dish, and is totally a curry that you can eat your emotions with. Its the perfect wintertime curry, especially if you don't feel like the bold in your face punch of an Indian curry. Yet its delish any season to be honest.
Its subtle curry spices, delicately married with lemongrass, shallots, coconut milk, the savory fatty chicken with the richness of sweet potato....Its rich, its exotic, it's sex in a bowl. I could eat it every day! Just kidding, not every day, but I can eat it quite often.
I spent a whole day with a Vietnamese friend learning to authentically cook this dish, writing it down as I went along. My thoughts are: go to the source if you like a recipe because you wont be able to recreate it exactly using other recipes you find online. It just won't be right, or off, or a waste of money. I found out the hard way... If you like the recipe get it from the source!!
WEIRD INGREDIENTS WARNING
White Yam: You can find these at the Asian Markets. They are reddish purple on the outside, but do a scrape test on the skin to see if its white inside. There is also purple and other colored yams at the Asian markets, get the white ones. And by the way, buy the one you scraped!!
Lemongrass: This is a star ingredient in the dish. Do not skip the lemongrass, nor try to use that bottled lemongrass paste at Safeway. Its a lil expensive, but you can freeze what you don't use.
Mushroom Seasoning: Mushroom Seasoning also is found at the Asian markets. It comes in a big bag usually for $7 plus. This special seasoning is what gives soups and curries a nice rounded umami-ness. I use the crap out of this stuff, so break open that wallet and buy some.
Vietnamese Curry Powder : This is the best one to use. You have to really search it out. The bottled ones are too bland, I've tried them and they suck. Use this brand!!
VIETNAMESE CHICKEN CURRY ~ A COMFORT CURRY
Real Name of Dish: Ca Ri Ga
- 1 large White Yam - peeled and chopped into medium chunks
- 1 can SAVOY COCONUT CREAM
- 3 large Shallots or 5 small- ones chopped finely and divided
- Half a head of garlic- minced and divided
- 8 Chicken thighs bone in, skin on (you can use less chicken)
- 4 stalks Lemongrass - green parts cut into 4 in pieces and divided
- 3 teaspoons Sugar
- 1 teaspoon Mushroom Seasoning
- 1 teaspoon Salt
- 1 bag Vietnamese Curry Powder
- 1-2 teaspoons Red Chili Flakes
Boil 4 cups of water in a pan and set aside.
Fry two tablespoons of oil in a heavy soup pot or pan, and in order add the other portion of the Lemongrass, Shallots and Garlic, along with the Lemongrass from out of the marinade. Stir constantly until browned.
Add Chicken and cook until it starts turning white and appears wet, then add the yams. Continue to cook until the yams have absorbed most of the oil. Then remove yams and set aside.
Add the four cups of hot water to the pan, and raise heat to high, boil chicken for 25 minutes, stirring occasionally.
After 25 minutes check chicken for done-ness. Add one more cup of water, and check for seasonings (salt or sugar) It should be a balanced salty and sweet. Boil for 10 more minutes.
Remove Chicken from pan and separate chicken from bones. Place chicken back in pan. ***This step is optional, I don't like the fuss of enjoying this curry then having to eat the chicken separately with my hands and deal with where to put the bones. Its a cleaner eating experience to do this step.
Add two more cups of water and then add the yams back in and boil for yet another ten minutes or until the yams are soft but not falling apart.
Add Coconut cream and lower heat to medium, simmer for about 6 minutes. Take out Lemongrass. Enjoy!!
~This dish is served best with a baguette, on top of rice, or when coping with strong emotions~
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