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Vietnamese Curry
  • Vietnamese Curry
  • Vietnamese Curry
Vietnamese Curry

Vietnamese Curry

The French once occupied the trading ports of both Saigon in Vietnam and Pondicherry in India and consequently a number of Indians migrated to Vietnam bringing precious dried spices with them.

Curry or ‘cà ri’ has been popular there ever since - it’s particularly good served with freshly sliced baguette!
More Info

Book: Curry Legend World Tour

Page number: 96

Effort: Medium effort

Serves: 4

Prep: 25 mins

Cook: 40 mins

Origin: Vietnam
Shopping List

  • 500g diced chicken (thighs are best) or use tofu for a veg version
  • 1 onion - finely chopped
  • Fresh ginger - thickly sliced to make 2 slices about 0.5cm thick
  • 2 lemongrass stalks - bashed with a rolling pin then cut into 3cm lengths
  • 250g sweet potatoes or floury potatoes - peeled and cut into bite-size pieces
  • 1 large carrot - peeled and thickly sliced
  • 1 lime
  • 1 tbsp fish sauce or soy sauce (any type)
  • 1 tbsp sugar
  • 200ml full fat coconut milk
Blends Needed

HALDI BLEND: 3 tsp

JEERA BLEND: tsp

METHI BLEND: 2 tsp

MIRCHI BLEND: 1 tsp
Goes Great With
Also Works a Treat With

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