Cà Ri Gà / Cà Ri Chay Miền Nam (Southern Vietnamese Lemongrass, Coconut & Sweet Potato Curry) – Authentic Vietnam Recipe

Fragrant Southern Vietnamese coconut curry loaded with sweet potatoes and meant for dipping warm, crusty baguette.

Country of Origin
🇻🇳 Vietnam (Southeast Asia, Asia)
Dietary Profile
vegan
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Golden fried tofu and mushrooms (or chicken), Chunks of orange sweet potato and carrots, Crusty baguette or rice, Bruised lemongrass stalks, Vietnamese Madras curry powder

Ingredients for Cà Ri Gà / Cà Ri Chay Miền Nam (Southern Vietnamese Lemongrass, Coconut & Sweet Potato Curry) (4 Servings)

  • 1.25 lbs (or 2.5 cups) golden fried tofu and mushrooms (or chicken), prepped into bite-sized pieces
  • 1.5 cups chunks of orange sweet potato and carrots, washed and trimmed
  • 1 cup crusty baguette or rice
  • 1 medium onion and 3 cloves garlic, finely minced with bruised lemongrass stalks
  • 1.5 tbsp traditional Vietnam seasoning (Vietnamese Madras curry powder, coconut milk, shallots, garlic, Thai basil)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown golden fried tofu and mushrooms (or chicken) for 5 minutes.
  2. Add minced onion, garlic, bruised lemongrass stalks, and Vietnamese Madras curry powder, coconut milk, shallots, garlic, Thai basil, stirring for 2 minutes until deeply aromatic.
  3. Add chunks of orange sweet potato and carrots and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in crusty baguette or rice right before serving warm.

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