Vietnamese Curry

Vietnamese Curry

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I call this Vietnamese curry as I based it on my Asian cookbook’s Vietnamese chicken recipe. On how authentic it is I have no idea but this is my version. Chicken or pork, we love it. Hope you will, too.

Ingredients:
Pork chunks
4 to 5 tbsp Finely chopped garlic
A piece of fresh ginger, finely chopped
2 stems Lemon grass (white part only), finely chopped
2 tbsp Curry powder
2 medium-sized onions, chopped
2 tsp Sugar
Patis (fish sauce)
1 1/2 cup Coconut milk
1/2 cup of water
Fresh coriander leaves

Heat oil in a deep frying pan. Fry garlic and ginger until browned and aromatic. Add pork chunks and fry until browned. Add lemon grass and curry powder, and stir constantly over medium heat until meat is nicely coated with curry. Season with patis and saute for about 2 minutes. Add onion and sugar; toss gently and cover with a lid. Cook for about 2 minutes over low heat or until onion has softened.

Add coconut milk and water and bring to boil. Reduce the heat, cover with a lid and simmer for about 15 minutes or until pork is tender and sauce is thick. Add half of the fresh coriander leaves, mix thoroughly and turn off the heat. Serve garnished with the rest of the coriander leaves.

 

Vietnamese Curry
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ kilo pork chunks
  • 4 to 5 tbsp Finely chopped garlic
  • A piece of fresh ginger, finely chopped
  • 2 stems Lemon grass (white part only), finely chopped
  • 2 tbsp Curry powder
  • 2 medium-sized onions, chopped
  • 2 tsp Sugar
  • Patis (fish sauce)
  • 1½ cup Coconut milk
  • ½ cup of water
  • Fresh coriander leaves
Instructions
  1. Heat oil in a deep frying pan. Fry garlic and ginger until browned and aromatic.
  2. Add pork chunks and fry until browned.
  3. Add lemon grass and curry powder, and stir constantly over medium heat until meat is nicely coated with curry.
  4. Season with patis and saute for about 2 minutes.
  5. Add onion and sugar; toss gently and cover with a lid. Cook for about 2 minutes over low heat or until onion has softened.
  6. Add coconut milk and water and bring to boil. Reduce the heat, cover with a lid and simmer for about 15 minutes or until pork is tender and sauce is thick.
  7. Add half of the fresh coriander leaves, mix thoroughly and turn off the heat. Serve garnished with the rest of the coriander leaves.

 

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Iska
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

7 thoughts on “Vietnamese Curry

  1. Nice! Just to add an extra kick into it, blend lemon grass, galangal, Kaffir lime leaves, chilis, salt/pepper, ginger, garlic, green onions & coriander stems. Add a little water to achieve consistency while blending. Saute mixture in a sauce pan for an instant curry sauce.

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