Coconut Vietnamese Curry
Today we’re turning up the heat in the BOSH! Kitchen with our Vietnamese inspired Yellow Coconut Curry. Packed full of colour and flavour, this aromatic curry really packs a punch. Full of veggies and topped with fried vermicelli rice noodles for a crispy topper that adds a crunch - its all ready in under 30 minutes.
Serves
Ingredients
For the Curry Paste
<item-todo-done>2 large shallots<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>20g fresh ginger<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 tbsp ground turmeric<item-todo-done><item-todo-done>½ tbsp mild curry powder<item-todo-done><item-todo-done>2 tbsp lemongrass paste<item-todo-done>
For the Curry
<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>2 large potatoes<item-todo-done><item-todo-done>2 large carrots<item-todo-done><item-todo-done>100g mangetout<item-todo-done><item-todo-done> handful of kale<item-todo-done><item-todo-done>1 400g tin of coconut milk<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp plant-based fish sauce<item-todo-done><item-todo-done>1 lime<item-todo-done>
For the Crispy Rice Noodles
<item-todo-done>1 packet of rice vermicelli noodles<item-todo-done><item-todo-done> vegetable oil<item-todo-done>
To Serve
<item-todo-done>4 portions of rice<item-todo-done>
Before you start
Food processor | Large frying pan with high side | Saucepan
For the paste
- Peel and roughly chop the shallots, garlic, chilli and ginger. Add them to the bowl of a food processor with the rest of the paste ingredients. Blitz until smooth. You may need to add a splash of water to help it combine
For the curry
- Heat the olive oil in a large frying pan over medium heat. Once warm, add the paste and fry for about 5 minutes to release the delicious flavours
- Meanwhile, peel and roughly chop the potato and carrots
- Add the chopped veg to the pan, along with the coconut milk. Fill up the tin halfway with water and add to the pot. Bring to the boil, then reduce the heat to a simmer and gently cook for 15-20 until the vegetables are tender. Add the mangetout and kale for the final 2 minutes of the cooking time
For the crispy rice noodles
- Fill a medium saucepan halfway with vegetable oil. Heat over medium to high heat to 170*. You can test the temperature with a thermometer or drop a rice noodle into the oil, if it puffs up in seconds, the oil is ready. Gently drop a handful of the noodles into the hot oil for a few moments. When the noodles have puffed up, transfer them to a paper towel to drain. Set to one side
Finish and serve
- Add the soy sauce, fish sauce and the juice from a lime to the curry. Taste and add more if you would like
- Divide the curry between 4 bowls. Serve with steaming bowls of rice and the crispy rice noodles for topping