Vietnamese Vegetable Curry

4
Servings
20m
Prep Time
215m
Cook Time
3h 55m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (357.2 g)
  • Calories 407.9
  • Total Fat - 7 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 3.7 mg
  • Sodium - 498.2 mg
  • Total Carbohydrate - 83.3 g
  • Dietary Fiber - 14 g
  • Sugars - 7.5 g
  • Protein - 11 g
  • Calcium - 210.3 mg
  • Iron - 4.3 mg
  • Vitamin C - 79.7 mg
  • Thiamin - 0.3 mg

Step 1

Place curry paste, coriander, cum, turmeric, lemongrass and garlic in a spice grinder or small food processor (or use a pestle and mortar) and grind to a paste.

Step 2

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

Step 3

Return pan to the slow cooker or transfer the mixture to the slow cooker along with the chilli, lime leaves, coconut milk, sugar, carrots and baby corn and season and cook on low for 3 hours.

Step 4

Add the cabbage and cook for a further 30 minutes.

Step 5

Stir in soy sauce and squeeze in the juice from 1 lime quarter, if using.

Step 6

Serve with the rice or noodles and the remaining lime for squeezing over.

Tips & Variations


No special items needed.

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