I followed this recipe a few times a few years ago and it was really good. Not as much curry powder though. Only like two tablespoons or so. Curry leaves is not traditional ingredient in Vietnamese curry but it makes it taste really good.
He is correct to put in coconut milk towards the end. Some people put it in at the beginning and cooked to long it will lose coconut flavor. Also add in anise seed is good.
Add the coconut milk at the end just before finishing. Cooking the coconut milk too long will cause it to lose its flavor. Also add the sugar, which enhances the coconut flavor, at the same time as the coconut. He needs to add ginger and anise
Sir your dish looks delicious though Vietnamese curry uses a lot less curry than that. Only enough to cloud the top of the stew when fully cooked; till where you can see even ratio the coconut milk and water base and curry of course. Vietnamese people likes and even ratio of flavors; not over powering. other than that great job!
I followed this recipe a few times a few years ago and it was really good. Not as much curry powder though. Only like two tablespoons or so. Curry leaves is not traditional ingredient in Vietnamese curry but it makes it taste really good.
Making this today on chicken thighs, sweet potatoes and a little less curry, can't wait to eat. Thanks for the inspo :-)
He is correct to put in coconut milk towards the end. Some people put it in at the beginning and cooked to long it will lose coconut flavor. Also add in anise seed is good.
Thank you Chef! Love your cooking and instructions ❤️😉
Top chef!!
Thank you chef for showing how NOT cook Vietnamese curry lol.
Perfect
looks like a great recipe. will give it a try later.
This looks awesome, can't wait to try it.
excelllent Chef Alan keep it going
Holy Shit, that's a lot of curry. Just cause you're a chef doesn't mean u can cook.
that looks bomb af.
When I make ca ri at home, it lacks the curry and coconut flavor and it has a bitter after taste. What am I doing wrong?
um....trick question?
U should try to add some condensed milk at the end, it’ll sweeten your cury
If you stop burning your food, maybe it will not taste bitter?
Add the coconut milk at the end just before finishing. Cooking the coconut milk too long will cause it to lose its flavor. Also add the sugar, which enhances the coconut flavor, at the same time as the coconut.
He needs to add ginger and anise
No ginger?
chef, why so much curry? what curry do you recommend, btw?
That's a lot of curry., and oil. No thx
too much oil,
Sir your dish looks delicious though Vietnamese curry uses a lot less curry than that. Only enough to cloud the top of the stew when fully cooked; till where you can see even ratio the coconut milk and water base and curry of course. Vietnamese people likes and even ratio of flavors; not over powering. other than that great job!
bruh, the dude is literally a Vietnamese chef, he obviously knows what hes talking about unlike your dumbass
WTF IS THIS
never add sugar to curry, this is why an Indian cook should be doing Indian food otherwise you get kung fu curry!
this is actually VIETNAMESE chicken curry fool