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Chicken With Curry And Coconut Sauce (ca-ri Ga Voi Mien)

Chicken With Curry And Coconut Sauce (ca-ri Ga Voi Mien)

  • Prep Time: 30 minutes
  • Total Time: 1 hour and 20 minutes
  • Yield: 4 servings


  • 2 stalks fresh lemongrass
  • 2 fresh Thai or serrano chile peppers, coarsely chopped
  • 1 tablespoon coarsely chopped garlic (about 6 medium cloves)
  • 1 pound boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch cubes
  • 2 tablespoons noc mam or nam pla (Vietnamese or Thai fish sauce)
  • 2 teaspoons curry powder
  • 1 teaspoon finely grated, fresh peeled ginger (about 1/3-inch piece)
  • 2 teaspoons sugar
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons peanut oil, or more if needed for stir-frying
  • 1 teaspoon Thai red curry paste
  • 1 cup coarsely chopped onions (about 2 medium onions)
  • 1 cup chicken stock or canned chicken broth
  • 1/3 cup unsweetened coconut milk
  • 2 ounces dried cellophane noodles (bean threads), soaked in warm water for 20 minutes, drained and cut into 2-inch lengths (* Or leave out the noodles and serve over jasmine rice.)
  • 1/3 cup dried tiny tree ear mushrooms, soaked in hot water for 20 minutes, then drained
  • 2 scallions (both green and white parts), trimmed and thinly sliced


  • Peel and discard the outer leaves of the lemongrass. With a sharp knife, cut off and discard the upper half of the stalks at the point where the leaves branch out. Thinly slice the remaining stalks.

  • Process the lemongrass, chile peppers, and garlic in a food processor until finely ground. Transfer the mixture to a mixing bowl. Add the chicken, 1 tablespoon of the fish sauce, the curry powder, grated ginger, 1/2 teaspoon of the sugar, the black pepper and 1 tablespoon of the peanut oil, mixing together until thoroughly blended. Cover and refrigerate for 30 minutes.

  • When ready to stir-fry, heat a wok or large skillet over high heat. Add the remaining 1 tablespoon of peanut oil and heat until smoking-hot. Add onions and stir-fry until golden brown, about 2 minutes. Transfer to a bowl and set aside.

  • Add the marinated chicken to the wok, adding more oil if necessary, and stir-fry until the chicken is golden on the outside and just cooked through on the inside, about 5 minutes. Add the broth, coconut milk, remaining tablespoon of fish sauce and remaining 1 1/2 teaspoons of sugar and bring to a boil. Stir in the cellophane noodles and mushrooms. Continue to cook for a minute longer, until the noodles are transparent and soft, then remove from the heat and stir in the scallions. Transfer the stir-fry to a warm platter and serve immediately.

  • Adapted from The Best of Nicole Routhier, published by Stewart, Tabori & Chang