25-Min Ca Ri Ga — Vietnamese Coconut Chicken Curry

Ingredients

• 1 lb chicken breast, cut into 1-inch cubes
• 1 can (13.5 oz) coconut milk (full-fat)
• 2 tbsp curry powder (Vietnamese or mild yellow)
• 1 medium yellow onion, cut into 1-inch chunks
• 1 tbsp fish sauce
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• ⅓ cup roasted unsalted peanuts, coarsely crushed
• 2 large eggs, boiled (pre-cooked or 10-minute boil)

Instructions

1. 1

   Heat 1 tbsp oil in a large skillet over medium-high heat. Add curry powder and onion, stirring until fragrant, about 1 minute.

2. 2

   Add chicken cubes and cook, stirring occasionally, until surface turns opaque and edges brown slightly, about 5 minutes.

3. 3

   Pour in coconut milk, add fish sauce and lemongrass. Bring to a gentle simmer, then reduce heat to medium and cook 8 minutes until chicken is cooked through.

4. 4

   Taste and adjust salt or fish sauce. Remove lemongrass pieces. The curry should be glossy and aromatic.

5. 5

   Serve curry over blue pea rice in shallow bowls. Top each bowl with a halved boiled egg and a handful of crushed peanuts.

Tools you’ll need

• large skillet or saucepan (10-inch minimum)
• cutting board and knife
• wooden spoon or spatula
• measuring spoons
• shallow serving bowls

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