Vietnamese Chicken Curry And How Is Vietnamese Curry Different

How Is Vietnamese Curry Different?

Vietnamese chicken curry is much thinner than japanese or thai curry. it tastes much closer to japanese curry, but with a subtle sweetness from coconut milk that thai curry has. there really is nothing better than dipping a toasty piece of bread into the rich broth!

Is Vietnamese Curry Different From Indian Curry?

Indian [curries] have to be thick, aromatic, rich, creamy and spicy. but here we put lemongrass, add sweet potato and taro because [vietnamese] have a sweet tooth. so the curries we eat here are a hybridized taste, completely different from ones eaten in [india]," lam, the spice vendor at ben thanh, said.

How Do You Make A Vietnamese Curry?

Ingredients 2 lb (907.2 g) chicken any cut, chopped into large 2-3″ pieces. 1 1/2 lb (680.4 g) potatoes. 1/2 lb (226.8 g) carrots. 1 medium-sized onion. 4 garlic cloves finely chopped. 2 stalks lemongrass cut into 5″ pieces then split lengthwise, smashed to expose more leaves. 3 bay leaves. 1/2 cup coconut milk. other items•

What Can I Serve With Vietnamese Chicken Curry?

Vietnamese chicken curry or cà ri gà is a warm and delicious bowl of tender chicken and potatoes stewed in a rich and creamy yellow coconut curry broth. it's traditionally eaten three ways: ladled over steamed rice, rice noodles, or serve on the side with a toasty baguette for dipping.

Ingredient

1 chicken, cut into 10
1 stalk lemongrass, take the white part, chopped
10 pcs red onion, chopped
2 tbsp curry powder (I use Madras Curry)
2 bay leaves
70 ml instant coconut milk (kara)
200 ml water
2 tbsp fish kcp
1/2 tsp sugar
1/2 tsp coarsely ground black pepper
1 tbsp oil
Salt to taste

How to cook

1. Prepare a heat-resistant dish that can go into the oven, the chicken pieces will absorb the spices more
2. Enter the chopped red onion, chopped lemongrass, chicken pieces, curry powder, salt and oil, mix well (use your hands so that it's completely smooth), bake at 200 degrees for 30 minutes
3. Remove the chicken from the oven
4. Enter instant coconut milk, water, fish kcp, sugar, bay leaf, black pepper, mix well, bake for another 30 minutes, remove from oven, serve