Available on December 18th, 2012

Ca Ri Khoia Tay

In this Vietnamese version of Indian curry, seasonal vegetables and potatoes are sautéed and cooked in a mild curry sauce made of coconut milk and various spices (bôt cà ri). It's typically served on a bed of fragrant jasmine rice, with a piece of baguette or rice vermicelli noodles. This dish makes an excellent lunch for any season of the year!

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Do you have questions about the recipe? Need help with a step? Ask Jackie using the comment section below!

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