Vietnamese curry is a rich and flavorful dish that consists of curry paste, onions, garlic, ginger, and vegetables. It is usually cooked with chicken or pork, but can also be made with beef, fish, or tofu. The dish is often served with jasmine rice or egg noodles and can be enjoyed hot or cold. In Vietnam, the dish is known by several different names, including ca ri ga, ca thu hai, and ca thu gio.
Types of Vietnamese Curry
There are various types of Vietnamese curry, depending on the ingredients used and the amount of spice desired. The two most popular varieties are ‘medium’ and ‘red’. The ‘medium’ curry is milder in taste and has a delicate balance of creamy and spicy flavors. The ‘red’ curry is made with red curry paste and has a much spicier flavor.
Origin of the Dish
Vietnamese curry is believed to have originated in the Southern parts of China, where people enjoyed the taste of the local spices and herbs used to make the dish. It was later introduced to Vietnam by Chinese immigrants who traveled to the country in search of new opportunities. Today, it is one of the most popular dishes in the country and can be found in many restaurants and homes.
The ingredients for a traditional Vietnamese curry may vary depending on the type of curry being made. However, most recipes include coconut milk, onions, garlic, ginger, curry paste, and a selection of vegetables such as carrots, potatoes, and bell peppers. Spices such as turmeric, coriander, cumin, and Thai basil may also be used. In terms of meat, chicken, pork, beef, and fish can all be used.
Preparing and Cooking
To make a traditional Vietnamese curry, start by heating some oil in a pan. Next, add the onions, garlic, and ginger, and sauté until soft. Then, add the curry paste and spices and cook for a few more minutes. Following that, add the vegetables and meat, and stir-fry until golden brown. Finally, add the coconut milk and simmer until the curry is thick and creamy.
Tips for Perfecting
Making Vietnamese curry doesn’t have to be complicated. Here are a few tips to help you make the perfect dish every time:
- Use fresh ingredients: As with any dish, it’s important to use fresh, high-quality ingredients.
- Adjust the heat: Don’t be afraid to adjust the spice level of the curry by adding more or less curry paste.
- Make it your own: Feel free to add your own twist to the dish by using different vegetables or adding other spices and herbs.
Frequently Asked Questions
Q1. What is the main ingredient in Vietnamese curry?
A1. The main ingredients in Vietnamese curry are coconut milk, onions, garlic, ginger, curry paste, and a selection of vegetables.
Q2. Is Vietnamese curry spicy?
A2. Vietnamese curry can be spicy or mild, depending on the type of curry paste used and the amount added.
Q3. What type of meat is used in Vietnamese curry?
A3. Vietnamese curry is usually made with chicken, pork, beef, or fish. It can also be made with tofu.
Q4. Are there any tips for making the perfect Vietnamese curry?
A4. Yes, use fresh ingredients, adjust the heat according to preference, and make it your own by adding spices and herbs.
Q5. Is Vietnamese curry served hot or cold?
A5. Vietnamese curry can be served hot or cold and is usually served with rice or noodles.
Q6. Where did Vietnamese curry originate from?
A6. Vietnamese curry is believed to have originated in the Southern parts of China and was later introduced to Vietnam by Chinese immigrants.
500g chicken, cut into pieces
2 onions, finely chopped
2 tablespoons minced garlic
2 tablespoons minced ginger
3 tablespoons fish sauce
1 tablespoon lemongrass paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon sugar
1 can coconut milk
2 tablespoons oil
Salt to taste
In a large bowl, marinate the chicken with fish sauce, lemongrass paste, ginger, garlic, sugar and a pinch of salt. Let it sit for at least 30 minutes.
Heat oil in a large pot over medium heat. Add chopped onions and cook until golden brown.
Add ginger and garlic, and sauté until fragrant.
Stir in turmeric and red chili powder. Cook for a few minutes until the oil starts to separate from the spices.
Add the marinated chicken and cook until it changes color.
Pour in the coconut milk and cook until the oil separates again.
Add enough water to cover the chicken. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes, or until the chicken is cooked through.
Season with salt to taste and serve hot with steamed rice.
For extra heat, add more red chili powder according to your taste preference.
You can use fresh lemongrass instead of paste, just finely chop 2 stalks of lemongrass and add with the onions instead of the paste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Halal
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Chicken Curry, Vietnamese Cuisine, Spicy Curry, , , ,