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    You are in: Home / Recipes / Vietnamese Vegetable Curry Recipe
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    Vietnamese Vegetable Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    40 mins

    30 mins

    lynnski / LA's Note:

    Indian merchants introduced curries to Vietnam more than ten centuries ago. The Vietnamese made curry their own by adding their own flavors such as lemongrass and ginger. For this recipe, use the Vietnamese curry powder called Golden Bells. It's milder (less cumin and fennel seeds) and won't overwhelm the lemongrass and ginger. In case it's not available, I've included a recipe for a curry powder to make at home. For a variations of this recipe, try yucca, taro, cauliflower, long beans and chayote. The recipe is adapted from the book, Pleasures of the Vietnamese Table, by Mai Pham. The Vietnamese curry recipe is from, A World of Curries, by Dave DeWitt.

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    Ingredients:

    Servings:

    Units: US | Metric

    Vietnamese Curry Powder (use 2 Tablespoons)

    Directions:

    1. 1
      .Heat the oil in a wok or a large pot over moderate heat, add the shallots, garlic and curry powder and stir until fragrant, about 20 seconds.
    2. 2
      Add the chili paste, soy sauce, salt, sugar, coconut milk, turmeric, water, bean curd skins, lemongrass and ginger, then combine.
    3. 3
      Add the carrots and onion, then cover and simmer for 5 minutes.
    4. 4
      Add the sweet potato, cauliflower and tomato and cook until the veggies are tender, another 15 minutes or so.
    5. 5
      Transfer to a serving bowl and garnish with cilantro.
    6. 6
      Serve with steamed jasmine rice.

    Ratings & Reviews:

    • on April 09, 2009

      55

      this is the best dish i hade ever got

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vietnamese Vegetable Curry

    Serving Size: 1 (260 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 294.6
     
    Calories from Fat 201
    68%
    Total Fat 22.3 g
    34%
    Saturated Fat 16.1 g
    80%
    Cholesterol 0.0 mg
    0%
    Sodium 519.7 mg
    21%
    Total Carbohydrate 22.5 g
    7%
    Dietary Fiber 5.1 g
    20%
    Sugars 11.7 g
    47%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    dried bean curd skin

    lemongrass

    gingerroot

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