This Vietnamese curry is a celebration of aromatic spices, silky coconut milk, and the satisfying heartiness of vegan chicken, vegetables, and potatoes. Perfect for nourishing family dinners or a comforting solo meal.
Table of contents
What Is Vietnamese Curry?
Vietnamese curry is a fragrant, soul-warming stew that blends a gentle heat with the tropical creaminess of coconut milk.
Unlike its Thai or Indian counterparts, it carries a unique balance: a hint of sweetness from carrots and potatoes, the zing of lemongrass, and a soothing curry base that cradles the tender vegan chicken pieces.
It’s a comforting melt-together of global flavors that’s found a beloved place in many homes.
Why It Makes a Wonderful Family Recipe
This Vietnamese Curry brings people together naturally.
The aromas of simmering onions, garlic, curry powder, and lemongrass paste fill the house, inviting curiosity. It’s a one-pot wonder that appeals to kids and grown-ups alike, offering warmth on chilly evenings and bright flavors that linger.
The velvety coconut milk ties everything into a dish that’s as nourishing as it is memorable.
Ingredients for the Best Vietnamese Curry
Choosing the freshest onions, garlic, carrots, and potatoes makes a noticeable difference: the soft sweetness of slowly cooked onions, the earthy depth from garlic, and the tender heartiness from root vegetables give your curry soul.
The vegan chicken soaks up every nuance of curry powder and coconut milk, while a quality lemongrass paste paired with curry paste deepens the citrusy and spicy notes.
Vegetable oil carries the flavors, and full-fat coconut milk delivers that silky richness that makes this curry sing.
How to Make Vietnamese Curry
Begin by warming oil gently in your favorite pan until it whispers of warmth. Sauté onions, carrots, and garlic until fragrant and translucent, letting their sweetness bloom. Add vegan chicken to give it some browning.
Stir in curry powder, lemongrass paste, and curry paste, coaxing them to release their aromatic oils. The scents will swirl together beautifully.
Next, add the chopped potatoes, coating each piece in spice. Pour in coconut milk to envelop the vegetables, and bring to a gentle simmer. The kitchen fills with heady fragrance.
Cook until everything is tender and the sauce has thickened. Just the sort of dish that invites spoons to dive in, again and again.
Tips and Tricks for Leftovers
When Vietnamese curry sits overnight, the flavors deepen magically. The curry powder and pastes meld into the coconut milk for a richer profile. Reheat gently to preserve the silkiness of the sauce; adding a splash of extra coconut milk can revive its creaminess.
The vegan chicken absorbs even more flavor over time, and the potatoes may soften just enough to feel indulgent on reheating.
This dish even adapts beautifully to a lunchbox, spreading confidence that you’re carrying warmth in every bite.
Ideas for Variations and Creative Uses
If you’re feeling adventurous, stir in greens like wilted spinach or kale in the last few minutes for added brightness.
Swap the vegan chicken for tofu or chickpeas for a shift in texture.
Serve the Vietnamese Curry over fluffy jasmine rice, scoop it onto crusty bread, or even turn it into a hearty soup with extra broth. Its creamy base makes an excellent sauce when drizzled over steamed vegetables or noodles, too.
Frequently Asked Questions
Lemongrass in its raw form is fibrous and needs fine chopping or bruising to release fragrance, which can take effort. Lemongrass paste, however, delivers that bright, citrusy zing instantly—convenient and evenly distributed—so it’s ideal here, helping your curry sing consistently.
Absolutely—you can adapt within reason. A mild curry powder keeps the flavor balanced if you need to cut back on curry paste. Swap one root vegetable for another if needed, though carrots and potatoes together offer that classic sweet-savory interplay.
The curry paste provides most of the spice. You can dial it down gently or breathe a little more life into it with a touch of fresh chili or extra paste—just taste as you go to find your perfect comfort.
Other amazing recipe recommendations
I truly hope this Vietnamese curry brings as much joy to your home as it does to mine.
If you give it a try, please share your creation on Instagram or Facebook. And do leave a comment below with your star rating.
I can’t wait to hear your favorite twists or see that gorgeous creamy color on your feed!
Vietnamese Curry
This Vietnamese curry is a celebration of aromatic spices, silky coconut milk, and the satisfying heartiness of vegan chicken, vegetables, and potatoes. Perfect for nourishing family dinners or a comforting solo meal.
Ingredients
- 6 ounces Vegan chicken
- 2 tablespoons Vegetable oil
- 1/2 cup Onions, chopped
- 3 cloves Garlic, peeled and pressed
- 1 teaspoon Curry powder
- 4 teaspoons Lemon grass paste
- 4 tablespoons Curry paste
- 1/2 cup Carrots, peeled, cubed
- 2 cups Potatoes, sliced and peeled
- 1 cup Coconut milk
- Salt, pepper to taste
Instructions
- Warm the vegetable oil gently in a large pan over medium heat until it is hot but not smoking.
- Add the onions, carrots, and garlic, and sauté until they become fragrant and translucent, allowing their natural sweetness to develop.
- Add the vegan chicken and cook for a few minutes until lightly browned on the outside.
- Stir in the curry powder, lemongrass paste, and curry paste, and cook for about 1–2 minutes, stirring, to release the aromatic oils and deepen the flavor.
- Add the chopped potatoes, stirring to coat each piece with the spice mixture.
- Pour in the coconut milk and stir gently to combine. Bring the curry to a gentle simmer.
- Continue cooking until the vegetables are tender and the sauce has thickened to your liking. Serve hot.
Nutrition Information:
Yield: 2 Serving Size: 1.5 cupsAmount Per Serving: Calories: 578Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 567mgCarbohydrates: 34gFiber: 11gSugar: 3gProtein: 29g