Mom’s Vietnamese Style Curry Chicken (Ca Ri Ga)

by bestfoodiesforlife

This is one of my favorite dishes my mom makes and hits the spot every time. It’s great with toasted low carb bread or served over cauli rice or keto-friendly noodles. You could honestly serve this to carbies because the biggest swap is monfruit sweetener for sugar.

Mom's Vietnamese Style Chicken Curry (Ca Ri Ga)

This is one of my favorite dishes my mom makes and hits the spot every time. It’s great with toasted low carb bread… #twinning Mom’s Vietnamese Style Curry Chicken (Ca Ri Ga) European Print This
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 pounds of chicken, I used chicken wing pieces, this is also good with drumsticks or thighs.
  • 1 tablespoon garlic, minced
  • 1 tablespoon of curry powder
  • 2 tablespoons of the red curry paste, we use Mae Ploy Brand (linked below)
  • 1/2 cup frozen carrots and peas
  • 1/2 cup coconut milk
  • 1-2 cups water
  • 1 tablespoon fish sauce
  • 4-5 Thai Chili Peppers
  • 2 tablespoons sweetener (we use monkfruit sweetener)
  • 4 bay leaves
  • Salt/pepper to taste
  • 2 tablespoons oil, for cooking

Instructions

  1. Heat the oil on medium high heat and add the garlic to the pan while the oil is still heating. 
  2. Once the garlic is fragrant, add the chicken and curry powder. Brown the pieces (they do not need to be cooked all the way through yet). 
  3. After about 5 minutes, add the red curry paste, coconut milk, water, fish sauce, thai peppers, peas/carrots, and sweetener. 
  4. Continue cooking for another 15 minutes or until the chicken is cooked all the way through.
  5. Five minutes before serving, add the bay leaves and salt/pepper to taste.

You may also like

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More