Vietnamese Vegetable Curry

Ingredients

• 1 can (13.5 oz) coconut milk (full-fat)
• ½ cup vegetable broth
• 2 tablespoons red curry paste
• 1 stalk lemongrass, outer layers removed, sliced into 2-inch pieces
• 1 tablespoon fresh ginger, peeled and sliced into thin coins
• 2 medium bell peppers (any color), cut into 1-inch chunks
• 1.5 cups snap peas, strings removed
• 2 medium carrots, peeled and cut into 1/4-inch-thick rounds
• 1 tablespoon fish sauce
• 1 tablespoon fresh lime juice
• ¼ cup fresh basil leaves (Thai basil preferred), torn by hand

Instructions

1. 1

   Place the lemongrass stalk on a cutting board with the length running left to right. Slice straight down across the stalk into 2-inch-long pieces, like cutting a cucumber into rounds. Discard the outermost 2–3 papery layers first if they feel dry.

2. 2

   Cut the ginger root in half lengthwise, then lay each half flat and cut thin slices across the width, about the thickness of a coin. You should have roughly 1 tablespoon of sliced pieces.

3. 3

   Place each bell pepper on the cutting board with the stem pointing up. Slice straight down along all four sides to remove the flat walls, leaving the stem and core on the board. Cut the flat pepper walls into 1-inch squares by first cutting them into 1-inch-wide strips, then turning and cutting across.

4. 4

   Grab each snap pea, pinch the stem end between your thumb and forefinger, and pull the string (the thin fiber running along the seam) from stem to tip to remove it. Discard the string.

5. 5

   Place each carrot on the cutting board with the length running left to right. Slice straight down across the carrot into thin rounds about 1/4-inch thick, like slicing a coin stack, moving from one end to the other.

6. 6

   Heat 1 tablespoon of olive oil in a medium pot over medium-high heat for about 45 seconds until the oil shimmers and moves quickly when you tilt the pot.

7. 7

   Add the red curry paste to the hot oil and stir constantly with a wooden spoon for 30 seconds until the paste smells strongly fragrant and darkens slightly.

8. 8

   Pour the entire can of coconut milk into the pot and stir with a wooden spoon, scraping up any curry paste stuck to the bottom, until no red streaks remain visible.

9. 9

   Pour the vegetable broth into the pot and stir once to combine all the liquid evenly.

10. 10

    Add the lemongrass pieces and ginger slices to the liquid and stir once.

11. 11

    Bring the liquid to a gentle boil over medium-high heat — watch for small bubbles breaking the surface continuously, about 4–5 minutes. Once boiling, reduce the heat to medium and simmer.

12. 12

    Add the carrot rounds to the simmering liquid and stir once to submerge them. Simmer for 4 minutes without stirring, so the carrots begin to soften.

13. 13

    Add the bell pepper chunks and snap peas to the pot and stir once to distribute them evenly in the liquid. Simmer for 3 minutes, stirring once halfway through, until the peas and peppers are tender but still slightly crisp when bitten.

14. 14

    Turn off the heat. Pour in 1 tablespoon of fish sauce and 1 tablespoon of fresh lime juice, then stir gently for 10 seconds until the liquid is uniform in color.

15. 15

    Use a slotted spoon or tongs to carefully remove the lemongrass pieces and ginger slices from the pot and discard them — they have imparted their flavor and are not meant to be eaten.

16. 16

    Tear the fresh basil leaves by hand into 1-inch pieces and scatter them over the surface of the curry in the pot. Do not stir; leave them floating on top.

17. 17

    Ladle the curry and vegetables into two bowls, dividing the vegetables and sauce equally. Serve immediately.

Tools you’ll need

• cutting board
• chef's knife (8-inch)
• vegetable peeler
• medium pot (3-quart)
• wooden spoon
• slotted spoon or tongs
• ladle
• two bowls

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