Introduction to Vietnamese Curry

Curries were introduced to Vietnam through maritime trade routes that connected the country to neighboring regions such as India and Southeast Asia. Vietnam's proximity to India, known for its vibrant curry traditions, allowed for the exchange of culinary knowledge, spices and cooking techniques. Over time, Vietnamese cooks adapted these foreign influences to suit local tastes and ingredients, resulting in the development of unique Vietnamese curries. The Vietnamese version of curry often showcases a lighter and fresher flavor profile compared to its Indian or Thai counterparts, incorporating local herbs, spices, and aromatics to create a distinct culinary experience.This recipe aims to recreate a vegan version of Cà Ri Gà - a Vietnamese Chicken Curry from Southern Vietnam. Enjoy this dish with baguette, steamed rice, or vermicelli rice noodles!For other Curry recipes, check out Vegan Butter Chicken or Vegan Laksa!

Why You'll Love This Recipe

This vegan Vietnamese Curry recipe is:

Ingredients

To make this vegan Vietnamese Curry, you'll need:A variety of spices and herbs: Vegetables:Protein Source:

Instructions

In a bowl, combine the carrots, potatoes, and sliced mushrooms. Add 1 tablespoon of curry powder and 1 tablespoon of sate sauce to the bowl. Mix well and let it sit for 15 minutes, allowing the flavors to meld.In a shallow pan or pot, heat the oil over medium heat. Add the diced onion and minced garlic and fry for 1 minute. Add the marinated vegetables (onion, garlic, carrots, potatoes, mushrooms) and sauté until they turn lightly golden, which should take about 7 minutes.Remove the tough outer leaves of the lemongrass, then cut into chunks. Use a knife to lightly smash the lemongrass chunksAdd lemongrass chunks, water, and bring to a boil. Add the ground cinnamon, remaining curry powder, turmeric powder, black pepper.Pour in the coconut milk and simmer the curry for 10 minutes or until the vegetables have softened and the flavors have melded together.While the curry is simmering, prepare the tofu. You can either fry or bake the tofu until it becomes golden and crispy.Just before serving, add soy sauce, sate sauce, sugar, and chili oil and the cooked tofu to the curry.Garnish the curry with fresh cilantro.Serve the vegan Vietnamese curry with baguette or vermicelli rice noodles.

Substitutions and Variations

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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