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Variations of this fiery, flavorsome
vegetarian curry can be found all over southern Vietnam. A favorite with
the Buddhist monks and often sold from countryside stalls, it can be
served with plain rice or noodles, or chunks of crusty bread. Vegetarian
curry should be fiery, almost dominated by the chili. In Vietnam it is
often eaten for breakfast as a sustaining dish to set you up for the day,
but it also a great pick-me-up at any time of day. Ingredients :
Makes 4 |
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30 ml
2
2
stalks
3-4
4
cm
2-3
115 g
1
10 ml
15 ml
10 ml
5
ml
15 ml
5-10 ml
115 g
75 g
150 ml
1/4 teaspoon
2
tablespoons
2
tablespoons
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Vegetable oil
Onions, roughly chopped
Lemon grass, roughly chopped and bruised
Green Thai chilies, seeded and finely sliced
Galangal or fresh root ginger, peeled and chopped
Carrots, peeled, halved lengthways and sliced
Long green beans
Lime, rind grated
Soy sauce
Rice vinegar
Nuoc mam
Black peppercorns crushed with a mortar and pestle
Sugar
Ground turmeric
Canned bamboo shoots
Spinach, steamed and roughly chopped
Coconut milk
Salt
Chopped fresh coriander (cilantro) leaves, for garnishing
Chopped fresh mint leaves, for garnishing
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Method :
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Heat a wok or heavy pan and add the oil.
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Once hot, stir in the onions, lemon grass,
chilies and galangal or ginger.
-
Add the carrots and beans with lime rind
and cook for 1-2 minutes.
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Stir in the soy sauce, rice vinegar and
nuoc mam.
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Add the crushed peppercorns, sugar and
turmeric.
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Stir in the bamboo shoots and the spinach.
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Pour in the coconut milk and blend the
mixture together.
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Cook for about 10 minutes, then season
with salt.
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Serve hot, garnished with fresh coriander
and mint.
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