VIETNAMESE STYLE CURRY

VIETNAMESE STYLE CURRY

Vietnamese cuisine is not something I am very familiar with, actually I think the only Vietnamese food I have ever had was a starter of rice paper rolls in a pan Asian restaurant. When I was growing up, a group of young Vietnamese people came to my home town for a work experience. My Dad (who at that time worked for the same company) found himself in the dorms where the group was staying. He came home telling us about one of the lads who showed him how to make rice noodles. This was rather exciting, as I have never heard of rice noodles before. Those times (we are talking around 25 years ago) there were no Asian ingredients in the small Czech town where I grew up, so making your own rice noodles must have been a much appreciated skill.

The other day I was looking through one of my cookbooks and found a Vietnamese chicken curry. I though I would give it a go (minus the chicken of course). I didn’t settle for following the recipe, I did more researching and concocting until I came up with my version. Next time I may even try making my own Vietnamese curry powder.

There is a similarity with other Asian curries; like many Indian curries the Vietnamese version is based on dry spices. The addition of lemon grass is characteristic for Thai cooking and so is the use of Thai basil. The curry is thinner than the Indian version which makes it perfect to accommodate rice noodles; this is rather reminiscent of a Malaysian laksa. Using potatoes is definitely the result of French influences. The French introduced many ingredients to Vietnam such as coffee, tarragon and even baguettes. What an amazing melting pot!

vietnamesestylecurry

VIETNAMESE STYLE CURRY
I must admit I used regular basil because I didn’t get around to going to an Asian shop to buy Thai (Holly) basil. It still tasted great. I used extra turmeric to enhance the colour of the curry as my curry powder didn’t have quite enough and the curry was looking a bit insipid. The extra teaspoon made a lot of difference, we eat with our eyes after all :)

Serves 4

ingredients
1 Tbs rapeseed oil (or 2 Tbs of water)
8 shallots, finely chopped
2 garlic cloves, finely chopped
1 inch ginger, peeled and finely chopped
4 stalks of lemon grass, tough leaves removed, finely chopped
1-2 red chillies, finely chopped
2 Tbs mild curry powder (or Vietnamese curry powder)
1 tsp turmeric
2 medium potatoes, cut into bite sized pieces
500ml (2 cups) vegetable stock
1 tin of coconut milk ( I used light)
250g (about 1/2lb) green beans, topped and tailed, cut into halves
250g tofu ( I used firm), cut into bite size dice
I pack of rice noodles ( I used thick noodles)
Thai basil and red chillies for decoration

method
  1. In a large saute pan heat the oil and add the shallots and lemon grass, cook on gentle heat until softened. Add the garlic and chillies and cooke further minute to soften.
  2. Next add the curry powder and stir around for about 30seconds taking care not to burn the spices.
  3. Add the potatoes and stir around just to coat with spices.
  4. Add the coconut milk and vegetable stock, bring to a boil, turn the heat down and cook for 10min.
  5. Next add the green beans and cook for another 10 min or until potatoes and beans are tender.
  6. While the curry is cooking soak your rice noodles according to the instructions on the packet.
  7. Just before serving add the tofu and noodles to the curry and heat through.
  8. Serve topped with basil and extra thinly sliced chillies.

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