A chicken and squash curry

Vietnamese chicken curry (cà ri gà bí)

  • serves 3-4
  • Easy

A mild, slurpy curry, meant to be dipped into and mopped up with crispy Vietnamese baguettes or steamed rice. Make it as hot as you like!


Try our Vietnamese chicken curry recipe, adapted from Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu (£22, Hardie Grant). Uyen says: “You can add different vegetables towards the end of cooking, depending on what’s in season. Even frozen peas, cooked for a couple of minutes at the end, are a delight. You can also use chicken breast. As with most Vietnamese food, make it as hot as you like and feel free to add fresh chilli or dried chilli flakes to the curry.” This recipe was supplied by the publisher and not retested by us.



  • ginger 40g, roughly chopped
  • lemongrass 2 sticks, finely chopped
  • garlic 4 cloves
  • vegetable oil 2 tbsp
  • shallots 2 long, roughly diced
  • skin-on chicken thigh fillets 500-600g, cut into bite-sized pieces
  • Vietnamese or mild curry powder 3 tsp
  • coconut milk 400ml
  • chicken stock cube 1
  • potatoes 400g, cut into 2cm cubes
  • Delicata squash 600g, cut into 4cm chunks
  • mangetout 50g, sliced, or garden peas (optional)
  • fish sauce 1½ tbsp
  • caster sugar or maple syrup 1 tsp
  • baguette 1, (optional)


  • Thai basil or coriander leaves 15g
  • spring onions 2, thinly sliced
  • red chillies 2, (optional)
  • lime ½


  • Step 1

    Blend together the ginger, lemongrass and garlic with a splash of water, using a small food processor or pestle and mortar, until a smooth paste forms.

  • Step 2

    Heat the oil in a large pan or shallow casserole over a mediumhigh heat and cook the shallots for 5 minutes until golden. Add the chicken and cook for a couple minutes on each side until browned. Add the garlic mixture and stir to combine.

  • Step 3

    Sprinkle over the curry powder, stirring well to coat the chicken. Pour in the coconut milk and 100ml of water, along with the stock cube, bring to a gentle boil, then add the potatoes and squash. Stir to combine.

  • Step 4

    Turn down the heat to low, cover and continue to simmer for 15-20 minutes or until the potatoes are soft. Add the mangetout or peas. Season the curry with the fish sauce, sugar and a good pinch of black pepper, and cook for a further 8-10 minutes.

  • Step 5

    Scatter over the thai basil, spring onions and red chillies, if using. Squeeze over some lime juice, then serve with a fresh, crusty baguette on the side, if you like.

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Nutritional Information

  • Kcals 604
  • Fat 38.6g
  • Saturates 19.2g
  • Carbs 34.3g
  • Sugars 10.9g
  • Fibre 6.6g
  • Protein 26.4g
  • Salt 2.4g