Vietnamese Spicy Vegetable Curry Recipe

Name: Vietnamese Spicy Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 2 shallots, sliced; 1/2 teaspoon garlic, minced; 2 1/2 tablespoons curry powder; 1/2 teaspoon ground turmeric; 1 teaspoon chili paste (or to taste); 2 tablespoons soy sauce; 1 stalk lemongrass, cut in 1-inch pieces and bruised; 1 (1 inch) fresh ginger, sliced into 1/2-inch thick pieces; 3 cups low-fat milk; 1/2 teaspoon salt; 3 tablespoons light brown sugar; 2 carrots, peeled and sliced into 1/2 inch rounds; 1 lb russet potato, peeled and cubed; 1/2 yellow onion, cubed; 1/2 head cauliflower, cut into bite-size pieces; 2 cups green beans, trimmed and cut in half diagonally; 3 red ripe tomatoes, cut into thin wedges; 3 kaffir lime leaves, cut into slivers; 10 sprigs fresh Thai basil

Servings: persons

2 tablespoons canola oil
2 shallots, sliced
1/2 teaspoon garlic, minced
2 1/2 tablespoons curry powder
1/2 teaspoon ground turmeric
1 teaspoon chili paste (or to taste)
2 tablespoons soy sauce
1 stalk lemongrass, cut in 1-inch pieces and bruised
1 (1 inch) fresh ginger, sliced into 1/2-inch thick pieces
3 cups low-fat milk
1/2 teaspoon salt
3 tablespoons light brown sugar
2 carrots, peeled and sliced into 1/2 inch rounds
1 lb russet potato, peeled and cubed
1/2 yellow onion, cubed
1/2 head cauliflower, cut into bite-size pieces
2 cups green beans, trimmed and cut in half diagonally
3 red ripe tomatoes, cut into thin wedges
3 kaffir lime leaves, cut into slivers
10 sprigs fresh Thai basil

1
Heat canola oil in a wok or large saucepan, over moderate heat.
2
Add the shallots, garlic, curry powder, turmeric, and chili paste and stir until fragrant, about one minute.
3
Add the soy sauce, lemon grass and ginger and stir for another 30 seconds.
4
Add the low fat milk and brown sugar and bring to a boil.
5
Add the carrots and potatoes, and reduce the heat and let simmer until they soften a bit, in about 20 minutes.
6
Then add the onions, cauliflower, green beans and cook until they begin to soften, another 10 minutes.
7
Just before serving, stir in the lime leaves and basil leaves.
8
Remove from heat and serve with steamed rice.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons canola oil, 2 shallots, sliced, 1/2 teaspoon garlic, minced, 2 1/2 tablespoons curry powder, and more.

Yes, Vietnamese Spicy Vegetable Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Spicy Vegetable Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions