How I Make Vietnamese Chicken Curry with Lemongrass | Easy Cà Ri Gà from Chef to Dad

I used to make this Vietnamese Chicken Curry in my restaurant kitchens —
rich coconut broth, lemongrass, and just the right heat.
But these days, I make it for my family.

This is comfort in a bowl, cooked slow, served fast, and always approved by my toughest critic — my son Jack.

👨‍🍳 From chef to dad, these are the meals that matter most.
If you love real cooking and real family stories, you’re in the right kitchen.

Ingredients: Amazon Affilate Link.

Corn Fed Chicken
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Squid Brand Fish Sauce
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Saxa Sea Salt Fine
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MSG Fine | Monosodium Glutamate
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Saxa Ground Black Pepper
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Alpi Nature Garlic Granules 500g
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Rani Curry Powder Mild
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Tate & Lyle Granulated Sugar 1kg
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Schwartz Seasoning Paprika Powder
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Schwartz Ground Cumin Powder,
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Morrisons Vegetable Oil,
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Baking Potatoes 2kg
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Morrisons Organic Carrots, 600 g
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Asian Lemongrass fresh 100g
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Morrisons Red Chillies, 50g
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Morrisons Onions, 1 kg
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Morrisons Fresh Coriander, 30g
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Pride Light Coconut Milk 400ML Curries
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Bay leaves | Tej patta | 30 gm |
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