Vietnamese Curry

Ingredients

While Indian curry is known for its rich and creamy sauces, Vietnamese curry takes a lighter approach. It incorporates more herbs and vegetables, such as lemongrass, ginger, and Vietnamese mint, to create a fresh and aromatic dish. Additionally, Vietnamese curry often uses coconut milk as a base, giving it a slightly sweet and creamy taste. We alse have the original recipe for Curry, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) curry powder 1 tablespoon (15g) curry powder
• 1 teaspoon (5g) turmeric powder 1 teaspoon (5g) turmeric powder
• 1 stalk lemongrass, bruised and cut into 2-inch pieces 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 1 thumb-sized piece of ginger, peeled and grated 1 thumb-sized piece of ginger, peeled and grated
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon (15ml) fish sauce (optional for vegetarian version) 1 tablespoon (15ml) fish sauce (optional for vegetarian version)
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15g) brown sugar 1 tablespoon (15g) brown sugar
• 1 cup (150g) tofu, cubed 1 cup (150g) tofu, cubed
• Fresh Vietnamese mint leaves, for garnish Fresh Vietnamese mint leaves, for garnish
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 8g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant and golden brown.
2. 2.
   Add the curry powder and turmeric powder to the pot, stirring well to coat the onions and garlic.
3. 3.
   Add the lemongrass, grated ginger, carrots, bell pepper, and zucchini to the pot. Cook for 5 minutes, until the vegetables start to soften.
4. 4.
   Pour in the coconut milk and vegetable broth. Stir in the fish sauce (if using), soy sauce, lime juice, and brown sugar. Bring the mixture to a simmer.
5. 5.
   Add the tofu cubes to the pot and let the curry simmer for 15-20 minutes, until the vegetables are tender and the flavors have melded together.
6. 6.
   Remove the lemongrass stalks from the pot before serving.
7. 7.
   Serve the Vietnamese Curry over cooked rice, garnished with fresh Vietnamese mint leaves.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the curry.
• Vietnamese mint — Vietnamese mint has a unique flavor that adds freshness to the dish. If you can't find it, you can substitute with regular mint or cilantro.
• Tofu — To give the tofu a firmer texture, you can press it between paper towels or a clean kitchen towel to remove excess moisture before cubing it.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a teaspoon of chili flakes.
• Feel free to add other vegetables of your choice, such as eggplant or green beans.
• If you prefer a thicker curry, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pot during the last few minutes of cooking.
• Serve the Vietnamese Curry with a side of pickled vegetables for added crunch and tanginess.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Vietnamese Curry over a bed of steamed jasmine rice for a complete and satisfying meal. Garnish with fresh Vietnamese mint leaves to add a burst of flavor and aroma.

Presentation advice

To make the dish visually appealing, arrange the colorful vegetables on top of the curry and sprinkle some chopped fresh herbs, such as cilantro or Thai basil, over the top. Serve in individual bowls or on a large platter for sharing.