Cà Ri Gà (Vietnamese Chicken Curry)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	48%	47%
fat	3%	3%
aromatics	20%	17%
salt	0%	1%
vegetables and beans	71%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	1/2 cup coarsely chopped lemongrass, from 2 medium stalks
12 g	2 tablespoons coarsely chopped peeled ginger
150 g	1 medium yellow onion, coarsely chopped
12 g	2 tablespoons Madras-style curry powder, preferably Sun brand
1 g	1/2 teaspoon freshly ground black pepper
1 g	1/4 teaspoon cayenne pepper, optional
383 g	1 (13.5-ounce) can full-fat, unsweetened coconut milk, not shaken
27 g	2 tablespoons virgin coconut oil or neutral oil, such as canola
794 g	4 large boneless, skinless chicken thighs (about 1 3/4 pounds total), each cut into 3 pieces
3 g	1/2 teaspoon fine sea salt
567 g	1 1/4 pounds sweet potatoes (white or orange flesh), peeled and cut into 1-inch chunks
4 g	3 to 5 fresh cilantro sprigs, coarsely chopped

Method: 5 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this today and my son and husband loved it. I used the orange sweet potatoes. I cut the sweet potatoes as directed and steamed them until al dente. I added them towards the end of the recipe so they wouldn't fall apart or over cook. I couldn't find lemo” — a cook

“Made this yesterday for tonight's dinner. It was easy and delicious. This was a great recipe since I was looking for a recipe that I could use for the madras curry powder that I got as part of a spice trio. The taste is exactly the same as the curry I had at a” — a cook