Yup, it’s “cari” in Vietnam and not “curry”. When I woke up and decided to make this curry, I thought I would be smart and use some Thai yellow curry paste straight out the packet, which is lazy, and cooking is all about exploring new techniques, so I made my own curry powder (they use powder in Vietnam and not pastes, as in Thailand). So, yes, an added step to this recipe – but, it’s that extra effort that takes it one step beyond. My mother always taught me to cook with salt and sugar, but this Vietnamese way of making a caramel with the sugar adds extra depth to the sauce. Sauce in curry is good...
Serves 4 – 6 A LITTLE EFFORT 1 hr
WHAT YOU NEED VIETNAMESE STAR ANISE “CARI” POWDER
10 curry leaves
2 star anise
1 dried red chilli
1 tsp black peppercorns
20g coriander seeds
2 tsp cumin
1 tbsp ground turmeric
1 tsp ground ginger
1 tsp nutmeg, freshly grated
½ tsp ground cinnamon
3 tbsp white sugar
500g (about 3) sweet potatoes, peeled and chopped into 3cm chunks
1,5kg butternut, chopped into 4cm chunks
2 tbsp olive oil
4 x 150g chicken breasts, cut into
2 tbsp sesame oil
1 large onion, peeled and chopped
2 tsp freshly peeled and finely chopped garlic
2 lemongrass stalks, bashed and tied together
2 tsp dried chilli flakes (optional)
1 x 400ml tin coconut milk
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