Comments on: Easy Vegan Vietnamese Curry

By: Thomas

Thomas — Wed, 01 Mar 2023 14:34:01 +0000

In reply to Amanda.

Hi Amanda,
You’re welcome! Yes, taro is so good in curry!
Thanks for your rating and feedback 🙂

By: Amanda

Amanda — Sun, 26 Feb 2023 23:17:37 +0000

Hi Thomas,
Thank you so much for this recipe!! I made this today for my Sunday meal prep and it was SO delicious! I especially love the taro. I subbed the curry powder with Vietnamese curry soup base powder my family had on handle and it worked like a charm! Topping off with lime really adds a certain brightness to the dish and brings it together. Will be staple in my curry rotation for sure.

By: Thomas

Thomas — Mon, 09 Jan 2023 07:35:33 +0000

In reply to TETYANA. Thanks so much for your kind words Tetyana!

By: TETYANA

TETYANA — Tue, 03 Jan 2023 01:28:36 +0000

I was looking for a Vietnamese satay soup and found the bon bo hue (the next recipe I’ll try). I feel like I hit the jackpot finding your site with all the Vietnamese recipes you have. I just made the curry and it tastes so yummy, just like I’ve tried in restaurants! I love that you have the curry powder recipe. I had all the ingredients for the curry so started with this recipe. Thanks so much!

By: Thomas

Thomas — Fri, 18 Nov 2022 01:21:34 +0000

In reply to Nevaeh.

Hi Nevaeh,
If you compare it with the older recipe, it’s 95% the same. I only slightly tweaked it to make it more authentic and a bit less watery (plus removed the broccoli as it’s not common in Vietnamese curries). The main ingredients and the process remain the same. To make it easier for you, here is the ingredient list from the old recipe:

1 tbsp (15ml) oil
2 cloves of garlic minced
1 shallot finely diced
1 lemongrass stalk* minced
1/2 inch ginger grated
1 tbsp (15ml) saté paste (or chili paste)
1 block (around 200g) fried tofu (can use white tofu)
4 mushrooms sliced
1 tbsp (15ml) soy sauce
1 carrot sliced
1 small about (280g taro), diced into 1-inch cubes
1/2 broccoli cut into florets
1/2 eggplant peeled and diced into 1-inch cubes
1 13.5- ounce can of full-fat coconut milk
2 cups (500ml) water
2 tbsp (25g) coconut sugar
1/4 and 1/8 tsp salt or more to taste
1 tsp turmeric
1/2 tsp each: ground coriander chili
1/4 tsp each: anise cinnamon, cloves
optional: lime juice fresh mint, cilantro

By: Nevaeh

Nevaeh — Fri, 18 Nov 2022 01:11:22 +0000

In reply to Thomas. The link to the old recipe isnt working. I miss the old recipe too, I was craving for the old recipe all day and I came to your site and its no longer here. That was my favorite recipe off your whole entire site. Why did you have to take it down, you could have still left it up.