This Vietnamese Curry powder makes a hearty and aromatic Vietnamese curry that features more soup-like, creamy and delicious and has relatively mild but with a distinct flavor compared to Indian curry. Used in Vietnamese soups, vegetables, tofu, noodles, fish or chicken curry, beef stews, and marinades
Ingredients: Turmeric, Coriander, Cumin, Black Pepper, Red Chili, Nutmeg, Cinnamon, Fennel, Ginger, Star Anise, Cloves.
Simple recipe for Vietnamese Chicken Curry (cà ri) Heat 2tbsp oil in a deep skillet over high heat. Add 2lbs chicken thighs and braise in both side until golden brown. Remove and set aside. Add 1 diced onion & 1 clove minced garlic, cook on medium heat until soft. Add the browned chicken pieces, 1 can (14oz) coconut milk, 2 cup chicken stock, 1tbsp minced lemon grass, 1-2tbsp fish sauce, 1tbsp brown sugar, 1-2tbsp Vietnamese curry powder, 1-2 pcs fresh kaffir lime leaf and salt to taste. Stir well and bring to boil, and lower the heat and simmer for 25-30minutes, or until chicken is tender. Garnish with chopped Thai basil leaves and serve warm with Jasmine rice.
