Vietnamese vegetable curry

Name: Vietnamese vegetable curry
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 400 ml (14 fl oz) tin coconut milk, shaken; 4 kaffir lime leaves, torn; 1 small red chilli, finely chopped (optional); 2 Asian shallots (or small onions), thinly sliced; 1 tablespoon vegetable oil; 10 cm (4 inch) piece lemongrass, white part only, thinly sliced or finely grated; 3 garlic cloves, crushed or finely chopped; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 tablespoon Thai yellow curry paste; 2 teaspoons ground cumin; 4 carrots, halved lengthways, cut into 1 cm (½ inch) slices; 230 g (8 oz) baby corn, halved; 350–400 g (12–14 oz) or about half a Chinese cabbage (wong bok), halved lengthways then thinly sliced; 2 teaspoons soy sauce; 1 lime, quartered (optional); steamed rice or noodles, to serve; 1 teaspoon brown sugar

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Sometimes baby corn can be hard to find. If so, replace it with strips of red capsicum or your favourite vegetable.

Ingredients

1 tablespoon Thai yellow curry paste
2 teaspoons ground cumin
1

Asia
Vietnam
Main course
Vegan
South East Asia

Method

Put the curry paste, cumin, coriander, turmeric, lemongrass and garlic in a spice grinder or small food processor – or use a pestle and mortar – and grind to a paste.

Heat the oil in the insert pan of a slow cooker or a small frying pan over medium heat and fry the shallots for 2 minutes. Add the paste and fry for 2 minutes or until fragrant.

Return the insert pan, if using, to