WC's Ca Ri Ga (Vietnamese Chicken Curry) by Mary Ruth

Who knew my Ca Ri Ga (Vietnamese Chicken Curry) recipe would be so popular? Have you made it yet? Because yet another reader has. She did a great job too. The second submission for Readers Cook WC Recipes comes from MaryRuth of Where's the Bubbler?

"As you requested, here is some feedback on one of your recipes. I made Ca Ri Ga. This was delicious! I even had the leftovers for lunch today, and I think the flavor even improved. This is a pretty straightforward recipe, I followed it to the letter, except for the quantities. I used 6 thighs, 3 large-cut potatoes, 1 small-cut potato and 4 carrots. I ended up using 1.5 cans of coco milk/water. That was mostly because I wanted to make sure that all the food was submerged. Next time I will stick to 1 can and just make sure the meat is covered...the other veggies can steam to cook on top of the meat. I used 2 Tbsp Penzey's Madras curry. This particular curry is a little hot, so I didn't want to go overboard, but next time I would add another tbsp. Fish sauce...I put in 4 good "shakes", but that too could be increased. I served it with brown rice, but the baguette option looks pretty good too. I noticed in your photo and the other posters photo you serve it with a lot of the sauce....do you end up using a spoon to get it all? I just added enough to my bowl to get everything moistened pretty well, but still used a fork to eat it. My house smelled so good while it was cooking! Four forks! I will definitely make this again. My photos turned out kinda crappy, but here they are anyway, You definitely don't have to post them or even use this feedback--I just wanted to let you know that yes, people DO use your recipes! =) Thanks for a great recipe!"

Wanna hijack my blog? Check out Readers Cook WC Recipes for guidelines on how you too can participate. ***** 1 year ago today, my oldest uncle's wife's banh xeo (Vietnamese sizzling crepes).