It wasn't for lack of trying. I just wasn't very good at it. But one day, I found something I was alright at. Back when I was in college, I tried to make my mom's Vietnamese curry. She doesn't measure anything because she's an amazing cook, but I had to start from something, so I found this recipe on allrecipes.com, and started testing it out. I've made some revisions, asked my mom for a little advice, and have pieced together a decent meal. My roommate at the time loved it, and now my boyfriend even requests it! I guess I can cook something after all...
So here it is, "my" recipe for Vietnamese curry:
Marilyn's Fool-Proof Vietnamese Curry
(if I can make something that people can eat, so can you!)
- 4 tablespoons vegetable oil
- 1 onion, coarsely chopped
- 2 cloves garlic, chopped (or 1 1/2 teaspoons minced garlic)
- 2-3 inch piece fresh ginger root, thinly sliced (leave skin on)
- 1 pkg lemongrass (8 or so 2" pieces)
- 4 tablespoons Vietnamese curry powder (2T generic curry + 3T Thai red curry powder, if you can't get any legit Vietnamese curry)
- 1-2 red or yellow bell peppers, small bite sized pieces
- 4-5 carrots
- 1 pound fried tofu, cut into bite-size pieces (optional)
- 2 cans chicken broth (2 cans)
- 3 bay leaves
- 4-5 medium potatoes, into 16pc/potato
- 1 sweet potato
- 2 (14 ounce) cans coconut milk
- 3 teaspoons sugar
- Sriracha, to taste (about 1-2 teaspoons)
- salt, to taste (about 1 teaspoon)
Saute onion until soft and translucent.
Stir in garlic, ginger, lemon grass and curry powder. Cook for about 2 minutes, to release the flavors of the curry.
Add potato, sweet potato, carrots, tofu and bay leaf. Pour in chicken stock. Stir. Bring to a boil, then stir in bell pepper. Add sugar. Add Sriracha and salt to taste.
When soup returns to a boil, reduce heat (about level 4) and simmer for 40 to 60 minutes, or until potatoes and carrots are tender.
Serve with rice, or French bread, or rice noodles.
Anyone else struggle with cooking?